Creamed Codfish
From My best 250 recipes, 1907
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 3. The excerpt below is the record exactly as published.
CREAMED CODFISH Pick apart half a pound of salt codfish, wash it thoroughly in two waters, soak it overnight in 1 8 My Best 250 Recipes cold water. Next morning drain, cover with boiling water, and cook below the boiling point for five minutes. Drain and press. Rub one tablespoooful of butter and one of flour together, add half a pint of milk, stir until boiling; add a dash of pepper and the codfish; cover and stand over hot water for ten minutes. Add the beaten yolk of an egg, a quarter of a teaspoonful of pep- per, and serve with plain boiled potatoes. PLANKED FISH A fish plank should be made of hardwood, sixteen inches long and twelve inches wide. Heat it very hot, place the fish skin side down, dust with salt and pepper, baste with melted butter, and put it in the under oven of the gas stove, or before a wood fire, or on the shelf in a coal oven. Cook quickly for fifteen minutes; baste again, decorate with potatoes a la Duchess, pressed through a star tube ; put it back in the oven and cook until the potatoes are brown. Garnish with parsley and lemon and send to the table. DEVILED OYSTERS Wash and drain fifty oysters; shake them over the fire until the gills are curled. Drain, saving the liquor. Chop the oysters fine. Rub together one tablespoonful of butter
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