Fresh Fish Chowder Recipe

A fish weighing about 2 pounds or about a pound of sliced fish 
2 oz. of fat, salt pork 
1 to 1 1/2 cups sliced potatoes 
1 pint of hot milk 
1/2 an onion 
Salt and pepper 

This dish is at its best when made of a whole fish, as the broth is richer when it contains the gelatinous matter from the bones. Fresh water bass and pickerel or cod and haddock from the salt water are all suitable. Skin and bones should be removed, to leave the fish in a solid piece, or pieces; cut the fish into pieces about two inches long and set aside. Cover the head and bones with cold water, heat slowly to the boiling point, then let simmer an hour or more. Cut the pork into quarter-inch cubes, and try out the fat; add the onion, sliced, and let cook until delicately browned; strain the water from the bones over the contents of the frying pan and let simmer a few moments, then strain this over the pieces of fish. Put the potatoes over the fire in cold water to cover; let heat quickly to the boiling point and boil three minutes; drain, rinse in cold water and add to the fish; cover and let cook about ten minutes or until the potatoes are tender. Add the hot milk and seasonings.