1 to 3 pounds salt pork 3 to 6 green peppers 3 tablespoons salt or less

24 pounds cod 3 quarts White Sauce II 1/2 pound cheese

Cut fat pork in half-inch dice, cook slowly until golden brown, remove from fat. Use fat for white sauce.

Have fish skinned and boned at market; cut in pieces for serving. Put in casseroles, sprinkling each layer with diced pork, chopped peppers, and salt, allowing one tablespoon salt with each pound salt pork used. Add sauce, lifting fish so that all parts will be well moistened. Sprinkle grated cheese and bits of margarine over top, cover closely, and bake about an hour, uncovering for last ten minutes.

Haddock, tilefish, or any white fish may be used.