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Fish Chowder (Best fish for chowder)

The best fish for chowder are perfectly fresh haddock, although cod are very good, cut in pieces two inches wide crosswise of fish and skin. Fry four slices of salt pork crisp. Remove the pork leaving the fat; put in the pot a layer of fish, a layer of sliced potatoes, also a layer of onions, pepper, and salt to season, a little sifted flour, then another layer of fish, potatoes, onions and more seasoning; cover with hotwater and stew slowly until the fish is nearly done; then put in a half dozen split crackers, with a pint of hot milk; cook another fourteen minutes. If onions are large, one is enough; potatoes, five medium size.