6 quarts potatoes sliced

2 pounds salt codfish

3 quarts hot milk

6 beaten eggs

1 cup fat (optional)

1 1/2 teaspoons pepper

Soak fish several hours, or over night; drain, and shred fine. Peel, slice, and parboil potatoes about five minutes; do not let them cook to pieces. Put potatoes, fat, pepper, and fish in casseroles, in alternate layers, having a layer of potato on bottom and top. Beat eggs, add milk, and pour over potatoes. Cover, and bake slowly one hour, or until potatoes are soft. More eggs may be used if desired, in which case more milk may be needed.