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Chowder, Fish

Fillet a fresh haddock, and cut into half-inch squares. Boil the bones for two hours. Mince small one onion and a thick slice of bacon, and fry till of a light golden colour. Take two good-sized potatoes and cut into half-inch squares. Place in your cooking utensil a layer of potatoes and a layer of fish alternately, sprinkling each layer with the onion, bacon, chopped parsley, thyme, marjoram, pepper, and salt. Let the top layer be potatoes. Strain the liquor from the bones, and pour on the fish, etc. Cover, and stew for half an hour. Boil half a pint of milk and stir into it two ounces of rough ground captains' biscuit. Let it stand for five minutes; add to the other ingredients, stir, and boil up. Sprinkle with croutons of bread, fried crumbs, and chopped parsley. Serve very hot. Probable cost, 1s.