Fish Chowder

• 4 lbs. cod or haddock
• 1½ inch cubes fat salt pork
• 6

Order the fish skinned, but head and tail left on. Cut off head and tail and remove fish from backbone. Cut fish in two inch pieces and set aside. Put head, tail and back bone, broken in pieces, in stew pan; add two cups cold water and bring slowly to boiling point, cook twenty minutes. Cut salt pork i