16 sm. onions
16 sm. potatoes
1/2 lb. non-iodized salt, divided
16 chunks white fish (7-8 lbs.)
8 lemon wedges for garnish
3/4 c. melted butter

Peel onions. Wash potatoes and slice a small piece off ends, but do not peel. Bring 2 gallons water to a boil in a large kettle, one with removable basket works best. Add 1/4 pound salt and bring to boil again. Add potatoes and boil, uncovered, 16 minutes. Add onions and boil, uncovered, 4 minutes longer. Place fish in basket. Put in kettle with remaining 1/4 pound salt. Boil, uncovered, 10 minutes longer. Remove from heat. Skim off any fish oil that accumulated during cooking. Drain into colander. Place fish and vegetables on platter or plates. Garnish with lemon wedges. Serve with melted butter. Serve with cold slaw, rye bread and cherry pie.

A large quantity of salt is traditional in this recipe. The amount may be reduced, if desired.