Creamed Codfish

Ingredients

• a package of prepared codfish
• one tablespoonful of butter
• two tablespoonfuls of flour
• a pint of hot milk
• a little pepper

Method

1. 1

   Pour boiling water over codfish and drain.

2. 2

   Heat butter in a frying pan, add flour, and stir until smooth.

3. 3

   Slowly add hot milk, mixing until lump-free.

4. 4

   Stir in fish and pepper, then add beaten egg.

5. 5

   Serve in a hot dish or on buttered toast.

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 7. The excerpt below is the record exactly as published.

Creamed Codfish Pour boiling water over a package of pre- pared codfish in the colander and drain it. Heat a frying-pan, and, while you are waiting, beat the yolk of an Qgg. Squeeze the water from the fish. Put one tablespoonful of butter in a hot pan, and when it bubbles put in two table- spoonfuls of flour, and stir and rub till all is smooth. Pour in slowly a pint of hot milk, and mix wrell, rubbing in the flour and butter till there is not a single lump. Then stir in the fish with a little pepper

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