4 average horned pout (8 to 10 inches), cleaned and skinned
1/2 inch slice lean salt pork
1 lg. onion
6 potatoes
1 can evaporated milk
2 pads butter

Parboil fish until meat falls from bones. Strain off broth and save. Remove bones and set aside meat. Heat 2 tablespoons vegetable oil in 3 quart pan. Dice salt pork into and add to pot. Cook on medium heat until golden brown. Turn down heat. Slice and add 1 large onion. Simmer on low heat while peeling and dicing potatoes to bite size. Add to onions and pork. Add fish broth to cover potatoes. Cover pan. Bring to boil and cook until potatoes are done but still firm. Remove from heat. Add fish meat and 1 can evaporate milk. Add 2 pads butter. Stir and return to low heat. Salt and pepper to taste. Serve piping hot with baking powder biscuits. M-m-good.