1 pound fat salt pork or

2 pounds fresh pork 2 quarts diced potato 4 quarts diced parsnip 6 quarts boiling water

5 quarts hot milk 2 cups chopped onion 5 tablespoons salt or more 1 teaspoon pepper 1/2 cup potato flour or more

Cut pork in small cubes, cook slowly until brown; remove pork, and reserve one cup of fat. Cook onion slowly in remaining fat five minutes. Put parsnip, onion, pork cubes, and boiling water into kettle, boil thirty minutes; add potatoes, and cook twenty minutes, or until vegetables are soft. Add flour to reserved pork fat; add hot milk, stir well, and cook in double boiler twenty minutes. Combine mixtures, add seasonings, bring to boil, and serve at once.

Left-over roast or boiled pork may be used, without browning it.