Egg Sauce for Boiled Codfish

Ingredients

• a tablespoonful of butter
• a tablespoonful of flour
• a half pint of milk
• one hard-boiled egg
• one raw egg

Method

1. 1

   Make a white sauce by cooking butter and flour until they bubble, then pour in milk and stir until thick.

2. 2

   Add chopped hard-boiled egg and beaten raw egg slowly, seasoning with salt and pepper to taste.

As published

This recipe was extracted from Kirmess cook book (1907), page 27. The excerpt below is the record exactly as published.

EGG SAUOB FOB BOILED CODFISH. Make a white sauce by cooking together a tablespoon- ful, each, of butter and of flour until they bubble, pour- ing upon them a half pint of milk and stirring until thick and smooth. To this add one hard-boiled egg, chopped fine, one raw egg, beaten light, putting it in slowly, and salt and pepper to taste. Pour over the fish in the dish or serve in a sauce-tureen. STEWED EELS. Mrs. Egbert, New York. Wash and cut the eels in pieces of two and a half inches, take enough cold water to cover them, take salt to the taste, one good sized onion or two small ones sliced thin, and put in with the eels, the one tablespoonful of whole alspice. Boil slowly for half an hour, then put a tablespoonful of butter in a small saucepan, take a 72 KIRMESS COOK BOOK. tablespoonful and a half of flour and pnt in the butter and stir until smooth, take from stock, that the eels are boiling in, pour in with flour and butter until it makes a thick sauce, then- put eels on a platter and pour the sauce over the whole. Add chopped parsley. CODFISH OR HALIBUT WITH OYSTER SAUCE. Mrs, G. B. Ellwaody Philadelphia, Take three pounds from the tail end of a large cod or halibut and wash it thoroughly. In the fish kettle put three quarts of water, one teaspoonful of salt, one onion, sliced, one small carrot in thin slices, one-quarter of a bay leaf, three sprigs of parsley and a teaspoonful of peppercorns tied loosely in a bit of cheese-cloth. Boil slowly for half an hour, then lay in the fish and draw to the side of the fire, where the water will barely sim- mer. Cook until the flesh begins to draw away from the bones, then lift out on the draining rack, let stand for a monment, that it may drain thoroughly, and slide gently on a hot platter. Surround with potatoes boiled whole then sliced. Just before the fish is done put a small saucepan over the fire, and in it melt and mix together one heaping tablespoonful each of butter and flour. Add a pint of the fish broth, stirring until smooth and thick. Season with salt and pepper, add one pint of oysters which have been rinsed, drained and chopped fine. Stir and cook for three minutes, draw to one side, add one tablespoonful of lemon juice and the yolks of two raw eggs mixed with two tablespoonfuls of cream. Take from the fire immediately and stir in 4 tablespoonful of chopped parsley. FISH, OYSTERS, LOBSTERS, ETC. 73 SALMON SAYOBY. Mrs. W. F. Cook. Boil a quart of milk and while boiling stir into it a can of salmon, add a lump of butter, salt and pep- per to taste. Let boil ten minutes longer and serve on buttered toast. FINNAN HADDIE. Walter McDougail. Cook the smoked haddie by steaming it until the skin and bones may be easily removed, after which the flesh is broken into small pieces. In the meantime a pint of rich cream has been heated in the spider, and when this has become very hot a teaspoonful of butter and a tablespoonful of flour

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