Drawn Butter Salt Cod

Ingredients

• three-quarters of a pound of nice white codfish
• one beaten egg
• red pepper to taste
• salt to taste
• two heaping tablespoons of butter
• two heaping tablespoons of flour
• three-quarters of a pint of water

Method

1. 1

   Soak codfish overnight in cold water.

2. 2

   Boil until tender, about 15 minutes.

3. 3

   Remove bones and chop fine.

4. 4

   Boil and mash potatoes, mix with fish, season with red pepper and salt, add beaten egg and drawn butter to wet it.

5. 5

   Serve hot with drawn butter.

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.

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

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