1. Cook Bacon Until Crisp. Drain; Finely Chop; Set Aside For Use In Step 6. Reserve Equal Amount Bacon Fat For Use In Step 2.

2. Saute' Onions And Celery In Bacon Fat About 7 Minutes Or Until Tender Crisp.

3. Add Potatoes And Water To Onion-Celery Mixture; Cook Until Potatoes Are Almost Tender But Still Firm (About 10 Minutes).

4. Blend Butter Or Margarine And Flour To Form A Roux; Set Aside For Use In Step 6.

5. Reconstitute Milk; Add To Potato Mixture. Heat To Just Below Boiling. Do Not Boil.

6. Add Roux And Cooked Bacon To Milk And Potato Mixture. Cook Until Thickened About 10 Minutes.

7. Add Fish, Pepper, Thyme, Parsley And Salt To Mixture. Simmer 10 Minutes.

**All Notes Per 100 Portions.

Onions; 1 Lb 6 Oz Fresh Celery A.P. Will Yield 1 Lb Chopped Celery.

Used. See Recipe No. A-11.

3. In Step 3, 8 Lz 10 Oz Fresh, White Potatoes A.P. Will Yield 7 Lb Diced [Potatoes.

4. In Step 3, 1 Lb 11 Oz ( 3/4-No. 10 Cn) Dehydrated Diced Potatoes Or 1 Lb 8 Oz (1 Gal) Dehydrated Sliced Potatoes May Be Used. Increase Water To 3 1/2 Gal.

5. One-D Ladle May Be Used. See Recipe No. A-4.