Fish Chowder

FISH CHOWDER

Canned salmon or fresh fish
Bread crumbs
Onions
Butter
Potatoes
Pinch of salt
11 cups milk

Brown several slices of onions in a casserole. Place a
layer of potatoes partly cooked, sliced as for escallops, over
the onions. On this place a layer of canned salmon or fresh
fish. Dots of butter should be used, little salt, as the
salmon if used is already salted. Repeat until dish is full.
Cover with bread crumbs. Put over all, one and one-half cups
milk. Cook until potatoes can be pierced with a fork and top
nicely browned.