Fry three or four slices of pork till brown—cut each of your fish into five or six slices, flour, and put a layer of them in your pork fat, sprinkle on pepper and a little salt—add cloves, mace, and sliced onions if you like—lay on several bits of your fried pork, and crackers previously soaked soft in cold water. This process repeat till you get in all the fish, then turn on water enough to just cover them—put on a heated bake pan lid. When the fish have stewed about twenty minutes, take them up, and mix a couple of tea spoonsful of flour with a little water, and stir it into the gravy, also, a little butter and pepper. Half a pint of white wine, spices, and catsup, will improve it. Bass and cod make the best chowder—black fish and clams make tolerably good ones. The hard part of the clams should be cut off, and thrown away.
Make something extraordinary tonight.
