1 peck potatoes

3 pounds salt codfish

4 quarts White Sauce II

1 teaspoon pepper 6 tablespoons parsley 6 tablespoons onion

Peel and boil potatoes; add milk to make creamy, and salt to taste. Beat well.

Soak codfish for several hours, drain; add cold water to more than cover, simmer slowly until fish can be easily-shredded with fork; add to white sauce. Put fish and parsley in bottom of baking dishes, cover with potato, piling it lightly and irregularly. Bake until potato is slightly browned. Finnan haddie, smoked salmon, or smoked halibut may be substituted for salt cod.