Recipe - Parker House Fish Chowder Boston 1873

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"This recipe is unusual in two ways: it is remarkably 'dry,' and uses raw,
rather than fried, onions. When made with the liquid content called for,
its consistency would be about that of cornedbeef hash and it could be
heaped up on a plate. In the following conversion to a recipe for two
persons, the liquid content is increased: 1 pound cod, haddock, or similar
fish; 1 mediumsized potato; 1 mediumsized onion, One fourth pound salt pork; 1
One half cups water; and Three fourths cup milk. Be sure that the flame is very low under
the covered pot. Have a fresh, firm cod or haddock, a fish about 5 pounds
is the best size. Take a saucepan large enough to hold a little more than
you wish to make. Cut salt pork in small squares about the size of dice,
and fry quite brown. Lay in the same pan alternate layers of thin, cut or sliced up
potatoes first, then slices of fish, then broken water crackers, small
fried pork, shreds of raw onion, black pepper and salt to suit the taste.
Continue the layers until you have used up your material. Pour over it the
pork fat from the scraps and half a pint of water, to keep from burning at
the bottom. Close the saucepan tight and set on the fire. Cook slowly,
without stirring, for 45 minutes, when it is ready for the table. As some
fish cook drier than others, if you do not find the chowder thin enough to
serve well in a tureen, add some fresh milk just before taking up, and let
it come to a boil."