6 pounds salt codfish 3 quarts White Sauce II

2 pounds salt pork 6 to 12 hard-cooked eggs

Cut pork in half-inch cubes, cook slowly until crisp and golden brown; remove from fat. Use pork drippings for sauce; serve separately.

Soak fish in plenty of cold water for several hours, drain. Add boiling water to cover, and simmer an hour, or until soft; drain, remove to hot platters. Cover with diced pork and sliced eggs, and serve in a border of sliced beets.