Creamed Cod Fish

Ingredients

• a bowl full of cod fish
• a quart of cold water
• a pint of milk
• one tablespoon of good butter
• a tablespoon of flour
• one beaten egg
• white pepper
• as many as there are persons

Method

1. 1

   Pick the cod fish, freshen it in cold water, then squeeze out the water.

2. 2

   Cook in milk or cream, thicken with flour and beaten egg, boil for four minutes.

3. 3

   Serve on slices of bread, sprinkle with white pepper, and top with sliced hard boiled eggs.

Nutrition per serving

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 33. The excerpt below is the record exactly as published.

Creamed Cod Fish. For four persons, pick up a bowl full of cod fish fine, picking out all the bones. Freshening by squeezing it with hand in a quart of cold water from three to five minutes, leaving salt enough in it to salt the cream or milk it is cooked in. Put it in a pint of milk or half cream, squeeze all the water out. If you use milk one tablespoon of good butter, if cream, no butter. Thicken with a tablespoon of flour, one beaten egg, and boil four minutes, just enough to cook the flour, do not boil the fish any more as it makes it hard; you can put it on as many half slices of bread as persons to eat. Sprinkle the top with white pepper, slice hard boiled eggs, as many as there are persons

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