Creamed Codfish

Ingredients

• half a cupful of fish
• one tablespoon of flour
• one tablespoon of butter
• one cup of milk
• one well-beaten egg

Method

1. 1

   Soak the codfish in cold water for half an hour, then drain.

2. 2

   Put the fish in a stewpan, cover with cold water, and bring to a boil.

3. 3

   Pour off the water, cover with fresh boiling water, and simmer for ten minutes.

4. 4

   Rub flour and butter to a smooth paste, then add milk and egg to the codfish.

5. 5

   Stir in the paste and cook for five more minutes.

6. 6

   Serve on rounds of hot toast.

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 11. The excerpt below is the record exactly as published.

creamed codfish. As the boxed codfish is always so salty, it is necessary, after picking it carefully apart and removing the bones, to let it soak in cold water for half an hour, then drain. Put half a cupful of fish on in a stewpan, cover with cold water and let come to a boll. Pour this off immediately, cover with fresh boiling wa- ter, and let gently simmer for ten minutes. While it is cooking, our small maid should rub to a smooth paste one tablespoon of flour and one ta- blespoon of butter. Then adding one cup of milk and one well-beaten egg

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