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Fish Chowder (With Salt Pork)

Cut three pounds of any kind of fresh fish (codfish is especially good), one and one-half pounds of potatoes and one large onion into slices; and half a pound of salt pork into half-inch squares or dice. Put the pork and onions into a saucepan and fry them a light brown; then add a cup of claret, and when it boils take it from the fire. Butter a large stewpan and put in first a layer of potatoes, then a layer of fish, then a sprinkle of onions and pork (strained from the claret), pepper and salt, and continue these alternations until it is all in, having the potatoes on top. Now pour the claret over the top and barely cover the whole with boiling water.

Cover closely and let it simmer for fifteen minutes without disturbing it.