Codfish on Toast

Ingredients

• a cupful of shredded codfish
• 1 cup of milk
• a little butter
• a little flour to thicken

Method

1. 1

   Soak codfish in cold water for an hour, boil, drain.

2. 2

   In a saucepan, combine codfish with milk, season with pepper, butter, and flour.

3. 3

   Boil and serve on toast.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 11. The excerpt below is the record exactly as published.

cup of milk, stirring frequently; add 2 tablespoon- fuls of butter, J^ of a cup of the breast of raw chicken or raw veal, pounded smooth, the white of a large tgg^ a few grains of cayenne and a generous ^ of a teaspoonful of salt ; mix, and with a wooden pestle press through a purfee sieve. Spread the mixture smoothly upon one side of the fillets, then tgg and bread crumb and fry in deep fat. Serve one overlapping another crown fashion, around a mound of canned peas. — From **The Boston Cooking School Magazine.'* 18. — Mutton Hash. To I pt. of thin slices of cold mutton, neatly trimmed; add the juice of J^ a lemon, a teaspoonful of onion juice, a tablespoonful of fine chopped parsley, J^ a cup of cold 39 March. stock (that in which the mutton was cooked will do) and a teaspoonful of Worcestershire sauce ; let the meat stand two or three hours. Make a cup and a half of rather thick sauce ; add the meat and such liquid as has not been absorbed, salt and pepper, and a tablespoon- ful of capers or fine chopped cucumber pickles. Let stand without boiling until very hot. Serve on toast. — From **The Boston Cooking School Magazine.*' 19. — Stewed Squabs. Clean, tie down the legs and wings and put a piece of bacon on the breast of each bird. Put a few slices of bacon in the bot- tom of a kettle and put the squabs on them ; cover with stock and let them stew gently until tender. Serve on toast and pour the stock slightly thickened around them. 20. — Minced Calf's Liver. Cut liver into small dice and fry with a little salt pork ; cover with boiling water and simmer gently for 15 or 20 minutes. Take out the liver, lay it on slices of toast. Thicken the gravy with flour and yi cupful of fine- cut celery. 40 March* 21. — Codfish on Toast. Soak a cupful of shredded codfish in cold water for an hour ; let it come to a boil, drain through a colander ; put it into a saucepan with I cup of milk, season with pepper, a little butter and a little flour to thicken

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