Irish Salt Cod

From 1917:

Soak one pound of salt cod fish in water to cover for four or five hours. Peel eight medium sized potatoes and slice a quarter of an inch thick. Fry four or five strips of salt pork and in the fat cook three onions (peeled and sliced). Cook fish and potatoes separately, straining off the water from the fish twice during the cooking. Dredge the onion and fat with flour and add the water from the fish when fish is well done. Stir till thickened, then add seasoning of salt and pepper and one teaspoon of Worcestershire sauce. Place fish and potato on a hot platter and over all pour the onions.

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