6 pounds smoked salmon 6 cups sliced onion 6 quarts potato 2 teaspoons pepper

3 quarts canned peas

1 cup fat

1 cup flour

1 1/2 quarts hot milk

Choose small potatoes; peel, and cut in quarters before measuring. Cut salmon in half-inch pieces, or a little larger. Put potato in bottom of casseroles, add onion, fish, and peas. Add one cup boiling water to each casserole; cover tightly, and cook slowly forty-five minutes, or until potatoes are done. Make a sauce of fat, flour, and milk; turn into casseroles, and cook fifteen minutes longer. Add pepper and salt to taste. If there is much liquid in casseroles, remove a little before adding sauce, or use less milk.