Boiled Fresh Codfish

Ingredients

• one gill boiling water
• as much milk
• two tablespoons of butter
• two beaten eggs
• salt and chopped parsley

Method

1. 1

   Soak the fish in cold, slightly salted water for half an hour.

2. 2

   Wrap in a floured cloth and boil in hot water for 15 minutes per pound.

3. 3

   Prepare sauce by adding milk to boiling water, then stir in butter rolled in flour and beaten eggs.

4. 4

   Season and serve over the fish.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 73. The excerpt below is the record exactly as published.

BOILED FRESH CODFISH. Lay the fish in cold water, slightly salted, for half an hour before cooking. Wipe it free from salt water, wrap it in a clean cloth kept for such purposes. The cloth should be dredged with flour, to prevent sticking. Sew up the sides in such a manner as to protect the fish entirely, yet have but one thickness of the cloth over any part. The cloth should be fitted neatly to the shape of the piece to be cooked. Put into the fish-kettle, pour on plenty of hot water, and boil briskly — fifteen minutes for each pound. Prepare a sauce thus: To one gill boiling water add as much milk, and when it is scalding hot, stir in — leaving the saucepan on the fire — two tablespoons of butter rolled thickly in flour; as this thickens, two beaten eggs. Season with salt and chopped parsley

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