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Fish Chowder (With Milk)

One pound of cod or haddock, four small potatoes, one small onion, one thin slice of fat salt pork, one cup of milk and one cup of fish stock, two tablespoons of flour, salt and pepper for seasoning. Place the bones, after removing them from the fish, in cold water, allowing it to heat gradually. Scald the potatoes, sliced thin, in boiling water for five minutes. Cut the pork in half inch cubes and try out the fat. Add the onions and heat in the fat. Then remove the pieces of pork and add the potatoes and the fish cut in mediumsized pieces. Dredge with flour and seasoning and then strain the fish stock over. Cook until the potatoes are done and the fish is tender, adding hot water if it is needed during the cooking. Add the milk, reheat and season again if necessary. Serve hot.