Creamed Codfish

Ingredients

• Into a saucepan put i tablespoonful of flour
• and I tablespoonful of butter
• Add J^ of a teaspoonful of salt
• ^ of a teaspoonful of white pepper
• and i cupful of milk
• Add i cupful of this prepared fish

Method

1. 1

   Mix flour and butter in a saucepan, add seasonings and milk, stir until thick.

2. 2

   Add codfish, heat, and serve with vinegar or lemon juice.

As published

This recipe was extracted from 365 tasty dishes (1906), page 7. The excerpt below is the record exactly as published.

Creamed Codfish. Into a saucepan put i tablespoonful of flour and I tablespoonful of butter and mix to- gether over the fire. Add J^ of a tea- spoonful of salt, ^ of a teaspoonful of white pepper and i cupful of milk and stir until smooth and thick. Remove the skin and bone from some cooked codfish and with a fork break it into flakes. Add i cupful of this prepared fish to the sauce, stand at the side of the fire for five minutes, add i tea- spoonful of vinegar or a few drops of lemon juice and serve in a dish or on toast. 18.— Jam Toast. Cut thin slices of stale bread into two-inch squares ; fry them in deep fat or spread with 27 Febmafy. butter and brown in the oven. Spread with jam, place in the oven a moment until the jam is slightly softened, and serve hot. 19. — Prune Pudding. Pick over and wash i pound of prunes. Drain, cover with fresh cold water and soak over night. Put on over a slow fire and cook gently until very soft; then skim out the fruit and return the juice to the fire to boil rapidly. Rub the fruit through a sieve and mix with the juice when the latter has boiled down to two-thirds of a cupful, sweet- ening to taste. Reheat, adding the yolks of 3 eggs beaten well, and stir until slightly thickened ; then stand aside for five minutes. Whip the whites of 5 eggs to a stiff froth and mix in lightly with the prunes, adding a few drops of vanilla. Turn into a buttered dish and bake in a moderate oven for about twenty minutes. Serve cold with cream or with a cold boiled custard. 20.— Salt Cod Salad. Select a thick piece weighing about a pound from the middle of the fish and soak I :-. Februarf^ over night. Drain, put into a saucepan, cover with cold water and heat slowly. Sim- mer very gently for forty minutes, then drain and put aside until cold. With a fork break into large flakes, cover with thin mayon- naise or a French dressing and let stand for half an hoiur. Arrange on a bed of lettuce, add more dressing and garnish with small red radishes. 21. — Cocoanut Flummery. Slice a stale loaf of sponge cake. Put a layer in the bottom of a deep glass dish. Prepare a rich boiled custard and when cold pour some of it over the cake (it should be flavored with wine and vanilla). Grate suf- ficient peeled cocoanut to measure a cupfuls. To the whites of 4 eggs add 2 tablespoonfuls of powdered sugar, whip to a soft froth, add 2 more spoonfuls of sugar, whip again ; re- peat until one cupful of sugar is used and the mixture very stiflf and glossy. Stir in lightly the grated cocoanut then spread a layer of it over the moistened cake. Add a second layer of cake, pour over the rest of the custard and heap on the remainder of the cocoanut whip. Let stand in a cold place for two hours, then serve. 22. — Cheese Crusts. Cut thin slices of stale bread in neat pieces ; fry them in deep fat or spread with butter and brown in the oven. Spread thickly with grated cheese to which has been added a dash of salt and pepper and place in a hot oven until the cheese is melted. Crackers may be substitued for the fried bread. 23.— Marshmallow Pudding. For marshmallow pudding weigh 3 eggs and take an equal weight each in sugar, but- ter and flour. Cream thoroughly the butter and sugar, add a dash of salt, i teaspoonful of vanilla or i tablespoonful of orange-flower water then, one at a time, the eggs. Beat well until the mixture is light and fine- grained, adding the flour gradually. Last of all, stir in four ounces of marshmallows cut into bits, turn into a buttered mold and steam for an hour and a quarter. 80 24. — Scotch Woodcock. Boil 5 eggs for an hour, shell and chop very fine. In a saucepan melt i heaping tablespoonful of butter, add i tablespoonful of flour ; when mixed, pour in i cupful of milk and stir until smooth and thick. Add ^ of a teaspoonful of salt,

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