Boiled Codfish

Ingredients

• a piece of codfish

Method

1. 1

   Soak over night, put in a pan of cold water, and simmer for two or three hours.

2. 2

   Serve with drawn butter and hard-boiled eggs sliced on it.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 14. The excerpt below is the record exactly as published.

a piece of codfish, soak over night in plenty of water. In the morning simmer until tender. When done, remove all the bones, and chop fine. Take one bowlful of fish, one and one- half bowlful of mashed potatoes, one bowlful of thick cream, one-half teacupful of butter, pepper to taste. Mix all well to- gether, and brown nicely in the oven. CODFISH HASH. Prepare the fish as in the above recipe. Take one bowlful of fish, one and one-half bowlful of chopped potatoes, one bowlful of thick cream, two eggs, well beaten, butter and pepper to taste. Brown in the oven. Very nice for breakfast. TURBOT. Take a fine, large whitefish, steam till tender. Take out the bones and sprinkle with pepper and salt. For the dressing, heat one pint of milk and thicken with two-thirds of a cupful of flour. When cold, add two well beaten eggs and half a teacupful of butter. Put in the baking-dish a layer of fish, then a layer of sauce till full. Season with onions, parsley and thyme. Cover the top with bread crumbs, and bake one-half hour. BOILED CODFISH

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