24 pounds cod or haddock 3 quarts White Sauce II 1 to 2 pounds salt pork

6 or more egg yolks 1 teaspoon pepper 6 tablespoons parsley

Cut cod in six four-pound chunks for boiling. Wipe with cloth wrung out of cold water. Cook in fish boiler or steamer; add one teaspoon salt to each quart water used. Cook from thirty to sixty minutes, or until flakes separate. The fish should keep its shape. Cut pork in half-inch dice, and cook slowly until golden brown. Use pork drippings for white sauce. When sauce is done, stir into beaten yolks, stirring constantly; cook one minute in double boiler.

Place fish in center of platters, cover with part of sauce, and sprinkle with parsley. Garnish with crisp pieces of pork, and circles of cucumber pickle and boiled carrot; or with small boiled onions and sliced beets. Pass remaining sauce.

Any white or lean fish, such as halibut, tilefish, or white-fish, may be used in place of cod, but the quantity varies with kind of fish.