The codfish well boiled and the bones carefully removed. The onions chopped fine and fried with the salt pork, cut into small dice. The potatoes cut small, a pint of water, a little salt and white pepper. Stew for twenty minutes, thicken slightly with a little flour; add the milk, and let all boil up once, stirring thoroughly. Put the oyster crackers into a hot tureen, and pour the mixture over them.