Picked Salt Cod

Ingredients

• three-quarters of a pound of salt codfish
• one beaten egg
• one tablespoon and a half of flour
• salt if necessary
• red pepper to taste
• two teaspoons of butter

Method

1. 1

   Soak salt cod in cold water overnight.

2. 2

   Boil for 5 minutes, taste, and adjust saltiness.

3. 3

   Boil until tender, about 15 minutes.

4. 4

   Remove bones, break fish into small pieces, cover with cold milk, season, and add beaten egg and flour dissolved in cold water.

5. 5

   Stir until creamy and thick.

6. 6

   Add butter and keep warm.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 40. The excerpt below is the record exactly as published.

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. Having been salted, the fish will require little. Add one beaten egg, and one tablespoon and a half of flour dissolved in cold water. Stir all together. Set the saucepan in another saucepan with hot water in it. As the water boils the milk will gradually thicken. Stir constantly, and when it is creamy and moderately thick it is done. Add at this time 70 THE HOME COOK BOOK two teaspoons of butter

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