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The Famous Rhode Island or St. James' Chowder for Six. — 2
slices. Do not be afraid of the onions! Put in over this salt and pepper to taste, as in other soups. Then lay on the six slices of pork, on the top of the pork the rest of the fish; cover this with 3 handfuls more of onions peeled and sliced. (9 or 10 onions in both layers will suffice, though more will not injure it. ) More pepper and salt, to taste. Then pour into the pot water enough just to come fairly even with the whole, or partly cover the same. Put the cover on the pot, place it on the fire. Let it boil gently and slowly for 30 minutes. It is to boil 30 minutes, not merely to be on the fire 30 minutes, and at all events let it boil until the onion is done soft. Pour in at this point about a quart (a common bottle) of best cider or champagne, and a tumbler full of port wine, and at the same time add about 2 lbs. of sea biscuits.
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