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Salt-Fish Dinner

1 pound codfish 1/2 pound salt pork 2 cups skim milk 2 tablespoons fat 2 tablespoons flour Speck of salt Dash of red pepper Cut the codfish in strips; soak in lukewarm water and cook below the boiling point until tender. Cut the pork into one-fourth inch slices; cut several gashes in each piece; fry slowly until golden brown and remove, pouring off the fat. Out of two tablespoons of the fat, the flour, seasoning and milk make a cream sauce. Put the codfish on a platter with pieces of pork around it; and serve with boiled potaoes and the cream sauce.