Creamed Codfish

Ingredients

• ½ pound salt codfish
• 2 T butter
• 2 T flour
• 2 c milk
• 1 well beaten egg

Method

1. 1

   Soak codfish overnight, cook in boiling water, drain.

2. 2

   Make a white sauce with butter, flour, and milk, add codfish, and heat.

3. 3

   Stir in beaten egg just before serving.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 71. The excerpt below is the record exactly as published.

CREAMED CODFISH POTATO CAKES RYE MUFFINS COFFEE Creamed Codfish Wash y2 pound salt codfish ; cover with cold water and soak it over night. Next morning pick it apart ; cover with boiling water and cook slowly about 10 m. Drain again. If not soaked over night put on in cold water and slow- ly bring it to the boiling point changing the water 2 or 3 times if necessary. Place 2 T butter in a saucepan, and when melted add 2 T flour, mix until smooth, then add 2 c milk. Stir over the fire until boiling, add the codfish and season with pepper to taste. Place the mixture over hot water for 15 or 20 m. Just before serving add i well beaten egg, cook I m longer, then serve either plain or on toast. Potato Cakes To 15^ c cold mashed potatoes add i well beaten egg

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