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CHOWDER (an American dish)

Fry a quarter of a pound of pickled pork, which has been cut into dice, and a small minced onion, in hot butter or lard, till they are a deep brown. Put half of this at the bottom of a saucepan, place over it a soup-plateful of mashed potatoes, and over that some thick slices of uncooked sea bass or turbot, about four pounds in weight, the remainder of the pork and onions, and on the top, a second layer of potatoes. Season with half a nutmeg grated, a tea-spoonful of powdered mace, five or six cloves, a table-spoonful of savoury herbs--of which one-third should be thyme, one-third parsley, and one-third marjoram--a tea-spoonful of salt, and four of five white peppercorns. Pour over all half a bottle of claret, half a bottle to ketchup and sufficient water to cover it. Let it simmer gently until the fish is cooked. Probable cost; pork, 11d., fish, 8d. to 10d. per pound. Sufficient for five or six persons.