- 1/2 pound salt codfish, freshened
- 1/2 pound fat salt pork, diced small
- 2 tablespoons flour
- 2 cups milk
Soak codfish in cold water to freshen, preferably overnight. Drain and pick into shreds. In heavy skillet, fry pork over low heat until crisp and brown. Add shredded codfish, frying all gently. Remove pork and fish from pan and drain on brown paper. Pour away most of fat in frying pan, leaving about 2 tablespoonfuls. Return pan to fire, stir in flour, then add milk, stirring as it cooks to keep gravy smooth. Serve in the old-fashioned way: a serving of the fish and pork on each plate with the gravy spooned over hot boiled or baked potatoes.
This is a very old recipe and is vague as to amounts, leaving them up to the individual cook. It was a welcome change on the farm during the monotony of a long Winter.