Creamed Codfish

Ingredients

• salted fish
• on toast
• cold water
• thin butter sauce

Method

1. 1

   Soak the salted fish in cold water.

2. 2

   Pull it apart with knife and fork.

3. 3

   Put it in a saucepan of cold water, allow the water to heat slowly, and stop just before boiling.

4. 4

   Pour off the water, shake the saucepan over the fire, add a thin butter sauce, and reheat.

5. 5

   Serve on toast, if you wish.

As published

This recipe was extracted from Food and health (1916) by Helen Kinne, page 21. The excerpt below is the record exactly as published.

Creamed codfish. Soak the salted fish in cold water. Pull it apart with knife and fork. Put it in a saucepan of cold water, allow the water to heat slowly, and stop the heating just befdre the water reaches the boiling point. Pour off the water, shake the sauce- pan over the fire, add a thin butter sauce, and reheat. Serve on toast

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