200 Year Old Recipe -- Chouder

This is a great recipe to serve when chouderheads are visiting!

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American Cookery by Amelia Simmons (1796)

Note: as this is an older recipe, measurements may not always be available.
In these cases, use your best judgment.

Take a bass weighing four pounds, boil half an hour;
take six slices raw salt pork, fry them till the lard is nearly extracted,
one dozen crackers soaked in cold water five minutes;
put the bass into the lard, also the pieces of pork and crackers,
cover close, and fry for 20 minutes;
serve with potatoes, pickles, apples-sauce or mangoes;
garnish with green parsley.