• 1/4 pound salt pork
• 1 lb salmon steaks, skinned and cut into pieces
• 2 Tbsp all-purpose flour
• 1/4 cup finely chopped celery
• 1 Tbsp finely chopped onion
• 1 medium potato, peeled and sliced
• salt and white pepper to taste
• pastry for a double crust 9 inch pie

1. Cut salt pork into thin strips and spread evenly in the bottom of a 2 quart casserole.
2. Dredge salmon lightly in flour. Arrange half the fish on the salt pork.
3. Sprinkle with half the celery, onion and potato slices; season with pepper to taste.
4. Roll out half the pastry; to fit the size of the casserole. Cover potato layer with the pastry, cutting 2 large vents. Pour in water through the vents until level with the pastry.
5. Layer the remaining fish, celery, onions and potato slices in the same way; season to taste.
6. Cover with top pastry crust and again cut out 2 vents. Pour water in vents until level with the pastry.
7. Bake pie in a preheated 350° oven for 1 1/2 hours or until crust is golden brown.

(Bob)