Creamed Salt Cod

Ingredients

• a cup of codfish
• a pint of fresh milk
• 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 milk in a saucepan, stir in flour mixed with cold milk, and cook until thickened.

2. 2

   Stir in beaten eggs and add creamed fish.

3. 3

   Serve on a hot platter with butter and pepper.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 38. The excerpt below is the record exactly as published.

Creamed Salt Cod— Drawn Butter Salt Cod— Picked Salt Cod— Salt Codfish Pie— Toasted Salt Cod— Salt Cod with Tomato Sauce — Boiled Finnan Haddie— Broiled Smoked Herring — Salt Mackerel with Milk Sauce — Broiled Salt Mackerel SOAKING SALT FISH DO NOT soak salt mackerel for next day's breakfast in warm water, or too long. By bad soaking the fish is sometimes spoiled, made flabby and tasteless, and voted a fail- ure, when if properly treated it would be appetizing. Use cold water, or, if milk is plenty with you, cold milk, and keep while soaking in a cool place. [See illustration, Plate IV.] BAKED SALT COD 'Mix a cup of salt codfish picked up fine with twice its quantity of mashed potatoes. Add a pint of milk or cream, and then stir in two well-beaten eggs and half a cup of but- ter. Taste and see if the dish will not be salt enough with- out adding salt. Stir in a dash of cayenne, and put in a baking dish and bake half an hour in a moderate oven. CODFISH BALLS Codfish balls may be made in simpler fashion by using one cup of soft-boiled potatoes, mashed while hot and fresh into half a cup of shredded codfish. Fish and potato should be well mashed together, seasoned with a tablespoon of butter and a beaten egg, dropped into a pan or kettle of boiling hot lard and fried till a delicate brown. When lifted from 68 THE HOME COOK BOOK the fat they should drain a moment on brown paper and go to the table hot. A longer process for the making of the balls — and some claim a better one — is to soak a piece of salt codfish for seven or eight hours in cold water, changing the water once or twice. Then shred the fish, let it cook gently till tender, and put it through a sieve before adding it to hot potatoes. CREAMED SALT COD In the preparation for freshening the fish, proceed as di- rected in the receipt just before, or use the shredded cod bought at grocers'. For a cup of codfish take a pint of fresh milk, and heat in a saucepan over a moderate fire. When the milk be- comes hot stir in two tablespoons of flour wetted with 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

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