Fish Stew For 35 - cooking recipe

Ingredients

10 lb. rock fish
10 lb. grated potatoes
10 lb. onion
1 lb. bacon
2 (32 oz.) cans tomato juice
3 Tbsp. red pepper
pepper and salt to taste
1 1/2 doz. eggs
2 big cans water

Preparation

Fry bacon crisp; save grease.
Crumble bacon.
Pour drippings in bottom of pot.
Place layers of potatoes, onion and fish. Spread bacon unevenly over layers.
Add salt and pepper.
Place layers in this order until you've used them.
Pour 2 cans of tomato juice over ingredients.
Add water.
Cook over medium heat for 3 to 3 1/2 hours.
The last hour, lower heat.
The last 10 minutes of cooking, break eggs, one at a time, in top of stew pot. At no time stir this stew.