Boiled Fresh Codfish, Egg Sauce

Ingredients

• 1 pound of fresh codfish
• 4 cups clear broth or water
• half a cup of butter
• 3 hard-boiled eggs
• 3 rounded tablespoons flour
• 1 tablespoon salt

Method

1. 1

   Clean and boil codfish in salted water for about 30 minutes.

2. 2

   For egg sauce, boil broth with butter and salt, mix flour with water, add for thickening, then stir in chopped eggs.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 26. The excerpt below is the record exactly as published.

Boiled Fresh Codfish, Egg Sauce. Price in first-class restaurants per dish of 1 pound 35c, including bread, butter, potatoes and condiments. Clean a fresh codfish — the head is considered a delicacy in some countries, and it makes good chowder, but if not wanted for that boil it in the same ves- sel with the fish to enrich the liquor — have the water ready boiling in the flsli kettle, throw in a handful of salt, put in the fish and boil gently at the side of the range about -J hour or until the flesh will leave the backbone when tried. Then lift out the drainer or false bottom with the fish unon it and keep it hot.^ ^ 57— Egg Sauce. 4 cups clear broth or water. ^ cup butter. 3 hard-boiled eggs. 3 rounded tablespoons flour. 1 tablespoon salt

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