24 pounds cod or haddock 2 pounds onion sliced 2 to 3 pounds salt pork

2 tablespoons salt 1 1/2 teaspoons pepper 1 1/2 pounds cheese

Cut onion in very thin slices; cut pork in thin slices and each slice in two pieces; grate cheese or cut in very thin slices. Put onion in bottom of agate platters or shallow pans. Wipe fish with wet cheesecloth, remove backbone; place fish, skin side down, on onion, sprinkle with salt and pepper, cover with bits of pork and cheese. Add milk barely to cover bottom of pan; it requires about a quart in all. Cook forty-five minutes, or until done and slightly browned. Add more milk if necessary, and cover pans part of the time if there is danger of browning too much. If possible, serve from dish in which it is cooked.