|Salt pork||1⁄2 Pound, chopped fine|
|Onions||2 Medium, thinly sliced|
|Canned tomatoes||8 Ounce (Half Of Large Can)|
|Potato||1 Large, cubed|
|Raw rice||1 Tablespoon (Heaping Tablespoon)|
|Evaporated milk||7 1⁄2 Ounce (1 Small Can)|
Grind the conchs fine; put into pot half-filled with water and bring to boil.
Drain off water and refill with fresh water.
Fry out pork with the onions; when golden brown add tomatoes, potatoes, and rice; add this mixture with bay leaves to the conch and boil until vegetables are done.
The conch will be done at the same time.
Add dash of Tabasco, Worcestershire sauce, and salt to taste.
Just before serving add evaporated milk, but be sure not to boil after milk is added.