Creamed Salt Cod

Ingredients

• 1 cup flaked cod
• 1 cup cubed raw potato
• 1 cup thin hot white sauce
• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup milk
• 1 tablespoon lemon juice

Method

1. 1

   Simmer gently until potatoes are tender (about 15 minutes).

2. 2

   Drain, and add 1 cup thin hot white sauce made from 1 tablespoon butter, 1 tablespoon flour, 1 cup milk.

3. 3

   Reheat and add 1 tablespoon lemon juice.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 13. The excerpt below is the record exactly as published.

Creamed Salt Cod—1 cup flaked cod, 1 cup cubed raw potato. Simmer gently until potatoes are tender (about 15 minutes). Drain, and add 1 cup thin hot white sauce made from 1 tablespoon butter, 1 table- spoon flour, 1 cup milk. Reheat and add 1 tablespoon lemon juice. To prepare salt fish for cooking, soak about 24 hours in cold water. Cod Fish Balls—Cook together 1 cup cod, and 2 cups diced raw pota- toes. Simmer gently until tender. Drain, mash, add 1 beaten egg, % teaspoon Blue Ribbon pepper and 1 teaspoon butter. Drop from a table- spoon into deep fat and fry. Smoked Goldeyes are very tasty. They should be placed in a shallow pan which has been covered with brown paper. Heat thoroughly in the oven with a moderate fire until the fish spread open. When cooked, the heads and skin are easily removed. Serve whole on a hot platter and garnish with parsley. If sufficient paper is used it will absorb all the oil. Kippered Herrings—Remove fish from can, and arrange on a platter that can be put in the oven; sprinkle with Blue Ribbon pepper, brush over with lemon juice and melted butter, and pour over the liquor left in can. Heat thoroughly, and garnish with parsley and slices of lemon. 30 Blue Ribbon Cook Book UTILIZING COLD FISH Scalloped Fish—Use remnants of any cold fish left from dinner, picking it to pieces and removing all bones. Make a cream sauce by cooking 2 tablespoons butter and 2 tablespoons flour until they bubble, then add 2 cups milk, 1 teaspoon salt, and Blue Ribbon white pepper or cayenne. Butter a pudding-dish, put in a layer of fish, then a layer of the sauce, and so on alternately. Spread bread or cracker crumbs on top, add bits of butter, and bake about 20 minutes in a hot oven. A little parsley, onion or lemon juice can be added to the sauce for flavor if desired. Curry of Fish—Use cold boiled or baked fish of any kind; pick it to pieces and remove all bones. In a little butter fry a sliced onion until quite brown; add 1 cup hot milk and 1 teaspoon Blue Ribbon curry pow- der, then add 1 teaspoon flour which has been mixed in a little cold water and freed from lumps. Then strain the sauce, put in the fish, heat ti!l warmed through, and serve. Fish Cakes—Take remnants of any cold fish, pull them to pieces, and thoroughly incorporate with them a little butter and some mashed potatoes; season the whole with Blue Ribbon white pepper and salt to taste, and a little cayenne if desired. Form the mixture into cakes and fry in hot fat till a golden brown. Serve garnished with parsley. Time.to cook, 1 to 2 minutes, Creamed Fish—2 tablespoons butter, 2 tablespoons flour

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