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Oyster Chowder

Cut in small square pieces two leeks and two medium, white onions, place in a saucepan with two ounces salt pork cut in small squares, add one tablespoon melted butter, gently brown for six minutes, frequently stirring meanwhile. Pour in two quarts water and let boil for twenty minutes, cut three medium, peeled, raw potatoes into third-of-an-inch squares, add to the soup with three fresh, peeled, crushed, red tomatoes. Season with two teaspoons salt, two tablespoons Worcestershire sauce, two tablespoons tomato catsup, six drops tabasco and two saltspoons shredded dried thyme, mix well and slowly cook for forty-five minutes. Open thirty-six medium, fresh oysters. Cut them in four pieces each and add to the soup with their own liquor, then boil for ten minutes. Pour the chowder into a soup tureen, sprinkle half a teaspoon freshly chopped parsley over, place six broken soda crackers over the chowder and serve.