Boiled Codfish

Ingredients

• as much of the fish as you think you will require
• enough milk to cover the fish
• a tablespoonful of flour
• two, three, or as many eggs as you wish
• a piece of butter the size of a small hen's egg
• pepper to taste
• salt to taste

Method

1. 1

   Take the fish and put it in a pan of cold water overnight to freshen.

2. 2

   Drain the water, pick the fish into pieces, cover with cold water, and let it slowly come to a scald.

3. 3

   Pour off the water, add milk to cover, thicken with flour mixed in cold milk, then add eggs and butter before serving.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 401. The excerpt below is the record exactly as published.

BOILED CODFISH. Take as much of the fish as you think you will require and put it in a pan of cold water over night ro freshen. About an hour before din- ner drain the water off, pick the fish to pieces, put it in a pan or kettle, with enough cold water to cover the fish, set on the stove and let it slowly come to a scald (do not let it boil, for boiling makes it hard); pour off the water and put on enough milk to cover the fish when it comes to a boil ; thicken with a tablespoonful of flour mixed smooth in cold milk; then, just before serving, break in two, three, or as many eggs as you wish, and a piece of butter the size of a small hen's egg ; pepper and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.