3 pounds salt codfish

1/2 pound diced salt pork 1 quart sliced onion 6 quarts sliced potato

4 quarts boiling water

8 quarts hot milk 1/2 cup potato flour or 1/2 cup cornstarch 1/2 cup chopped parsley

Salt and pepper to taste

More codfish may be used if desired. Cover with cold water, bring slowly to simmering point, and keep at that temperature until soft enough to shred fine.

Cook pork slowly until crisp; remove from fat, and cook onion slowly five minutes in the fat. Peel potatoes and cut in slices. If potatoes are large, cut in halves or quarters lengthwise before slicing. Put potatoes and onions in kettle, add boiling water, and cook twenty minutes, or until soft.

Add flour to cold pork fat, stir until smooth, and add to hot milk; cook in double boiler thirty minutes. Combine mixtures; add fish, chopped parsley, diced pork, and salt and pepper to taste. Serve with celery and crackers.