Fish and Potatoes
From True food values and their low costs, 1916
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 26. The excerpt below is the record exactly as published.
Fish and Potatoes Remove the skin from a salt fish, cut it in pieces, and soak it in water over night. It should not be boiled an instant; boiling renders it hard and tough. It should lie in scalding hot water two or three hours. The less water that is used and the more fish cooked at once, the better. Serve with, j AND THEIR LOW COSTS 93 boiled potatoes, and sauce made of milk thickened with flour and milk while boiling. Butter should be put in to melt, or, if one prefers, use salt- pork fa
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