Codfish Cones

Ingredients

• enough salt codfish to make two cupfuls
• two level tablespoonfuls of butter
• two level tablespoonfuls of flour
• one cupful of hot milk
• two cupfuls of hot boiled potatoes
• melted butter
• fine bread crumbs

Method

1. 1

   Soak codfish in cold water for 2 hours, then drain.

2. 2

   Make a cream sauce with butter, flour, and milk.

3. 3

   Mash potatoes, add sauce and fish, and beat well.

4. 4

   Shape into cones, brush with butter, dredge with crumbs, and cook in a bag for 10 minutes.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 11. The excerpt below is the record exactly as published.

Codfish Cones. — " Pick up " enough salt codfish to make two cupfuls of the shreds. Cover with cold water and let stand for two hours, then drain, make a cream sauce, using two level tablespoonfuls each butter and flour, and one cupful of hot milk. Mash and season enough hot boiled potatoes to measure two cupfuls, add sauce and fish and beat well with a fork. Shape in small cones, brush with melted butter, dredge with fine bread crumbs

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