Creamed Fish

Ingredients

• two tablespoons of flour
• half a cup of cold milk
• two beaten eggs
• tiny lumps of butter
• a dash of pepper

Method

1. 1

   Heat fresh milk in a saucepan over moderate fire.

2. 2

   When hot, stir in flour wetted with cold milk.

3. 3

   Stir constantly to prevent scorching and cook until thickened.

4. 4

   Stir in beaten eggs before serving on a hot platter with butter and pepper.

Nutrition per serving

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 39. The excerpt below is the record exactly as published.

half a cup of cold milk. Stir constantly, that the milk may not scorch, and cook till the flour thickens. Stir in two beaten eggs as you take the creamed fish from the fire. Pour on a hot platter, drop over it tiny lumps of butter, add a dash of pepper, and serve. DRAWN BUTTER SALT COD Cut three-quarters of a pound of nice w'hite codfish. Lay it overnight in cold water enough to cover it. If required for a late dinner, put it to soak in the morning. Pour off half the water and add more fresh water to cover it. Boil until tender, which will be about fifteen minutes. After boiling five minutes taste. If too salt, pour off all the water, add more, and finish boiling. When done, pick out all the bones, and chop fine. Boil and mash potatoes, have nothing with them but a little salt. Add to the chopped fish as much potato as you have fish, and half as much more when mixed together, season with red pepper, and salt to taste, making it slightly hot with the pepper, and enough salt to give it a salt fish flavor, though not too salt. To this add one beaten egg, and enough drawn butter to wet it up, rather stiff. SALT FISH 69 Serve very hot with drawn butter, made as follows: Take two heaping tablespoons of butter and two heaping table- spoons of flour, and mash together in a small saucepan. Set in another saucepan which has a little water in it. Pour over the mixed butter enough warm water to dissolve it. Add more water to make three-quarters of a pint. Add salt to taste. Boil the water in the under saucepan slowly. Stir constantly to prevent lumping, and as it thickens now and then raise the upper saucepan from the water and stir hard that it may be perfectly smooth. When done, let it stand away from the fire, in the water, to keep hot — and cover to avoid a scum forming on top. Have two or three cold hard-boiled eggs. Slice and lay them on a separate small plate. When the fish is served to each person, put on the plate with it two slices of egg, and over the egg and fish pour drawn but- ter. Add also a sprinkle^of red pepper, if wished. This is a very nice and delicate way of preparing salt codfish. PICKED SALT COD Put into a crock, and cover with cold water, three-quarters of a pound of salt codfish. Soak this overnight. If wanted for a late meal put it to soak in the morning. At the end of the time pour off half the water and add enough more cold water to cover it. Boil five minutes, and taste. If too salt, pour off more water, and add fresh warm water to cover it. Taste again. The flavor should be that of salt fish, but not too salt. Boil until tender, which will be about fifteen min- utes. When done, pour off the water, pick out the bones, and break the fish into pieces little less in size than the bowl of a teaspoon. Place the fish in a granite saucepan and cover it with cold milk. Season with salt if necessary, and red pepper to taste. Having been salted, the fish will require little. Add one beaten egg, and one tablespoon and a half of flour dissolved in cold water. Stir all together. Set the saucepan in another saucepan with hot water in it. As the water boils the milk will gradually thicken. Stir constantly, and when it is creamy and moderately thick it is done. Add at this time 70 THE HOME COOK BOOK two teaspoons of butter, and stir it through until melted. Move it from the hot part of the stove and leave it standing in the hot water to keep warm. Cover it until ready to serve. SALT CODFISH PIE Make a crust by sifting together four cups of flour, three heaping teaspoons of baking powder and a teaspoon of salt. Mix in half a cup of drippings or lard, and add milk till you have a soft dough — it will probably take about a pint of milk. Roll out, and for the upper crust roll in a little butter. Line a deep baking dish with the crust. Freshen some picked-up codfish by pouring tepid water over it and letting it stand five minutes, then draining. Put on the baking dish bottom .crust a layer of the codfish, sprinkle with cracker or bread crumbs, lay next some bits of butter, and spread a cream sauce made by thickening a pint of boiling milk with two tablespoons of flour

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