40
10 pound fish, (about 1 gallon, diced)
5 1/2 quart hot fish stock
1/2 pound salt pork, (1 cup, diced)
6 onions, sliced
1 teaspoon pepper
3 tablespoon salt, (1 1/2 ounces)
1/4 cup flour, (1 ounce)
3 quart diced potatoes
3 quart evaporated milk
12 hard cooked eggs, chopped, may be omitted
Halibut, haddock or cod are best.
Remove bone and cut fish into small pieces.
Cook head and back bone in 6 quarts boiling water 15 minutes.
Strain.
There should be 5 1/2 quarts fish stock.
Fry salt pork and onions in soup kettle until onions are slightly brown.
Remove pork and onions and keep hot.
Arrange layer of fish in bottom of kettle and sprinkle with salt, pepper and flour.
Add a layer of potatoes, and then the onion and pork.
Repeat.
Add the fish stock and cook slowly without stirring until potatoes and fish are done, about 45 minutes.
Add scalded milk.
Garnish each serving with chopped egg.