Creamed Codfish

Ingredients

• two cups of salt codfish
• a quart of cold water
• a cup of White Sauce No. 1
• pepper to taste

Method

1. 1

   Soak codfish in cold water for fifteen minutes, drain, add to saucepan with White Sauce and pepper, cover, and simmer for five minutes.

2. 2

   Serve with potatoes or toast.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 130. The excerpt below is the record exactly as published.

Creamed Codfish. — Soak two cups of salt codfish, freed from skin and bones and cut into dice, for fifteen minutes, in a quart of cold water. Drain off the water, put the fish in a sauce-pan, add to it a cup of White Sauce No. i, and pepper to taste, cover, and simmer five minutes. Serve with boiled or baked potatoes, or on dipped toast. Black or white pepper should be used in creamed codfish, and cayenne or mixed pepper in codfish balls or cakes. Creamed Toast. — Put in a shallow pan or basin on the back of the stove a cup of milk, a tablespoonful of butter, and a fourth of a teaspoonful of salt. Mix well together and dip the toasted bread, by laying a slice at a time in the hot mixture. With a fork and a limber- bladed knife turn it over, press under the milk, and lift 286 The A7't of Cookery. at once into a warm tureen. After all the toast wanted has been dipped and lifted to the tureen in this manner, pour over it a cup of White Sauce No. 4

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