Northern Fish Bouillon - cooking recipe

Ingredients

8 potatoes, peeled and diced into 1-inch squares
6 oz. salt pork, diced very fine
1 diced onion
2 lb. perch or walleye, cut up
1/4 lb. butter
1/2 qt. milk
pepper

Preparation

Put 1-inch of water in kettle.
Add potatoes, onion and salt pork.
When potatoes are done, add fish and butter.
When fish and potatoes are finished, add milk.
Don't boil; just heat to eat. May be frozen in fish shanty overnight.
When reheating, don't boil.