1 lb. salt codfish
4 qts. cold water
¹⁄₄ lb. fat salt pork
Wash the fish and put it on the stove in the water. When boiling, put it
into a cooker and let it cook from one and one-half to three hours.
While this is cooking cut the pork into one-fourth inch slices, gash
the slices occasionally, nearly to the rind. Pour boiling water over it,
drain it, and try it out in a frying-pan till brown and crisp. When the
codfish is done, drain it and garnish it with a border of the hot, crisp
pork. Serve drawn-butter sauce and boiled potatoes with it.
Serves six or eight persons.