Picked-up Codfish

Ingredients

• enough salt codfish to fill a cup
• one cup of milk
• two tablespoons of butter
• two tablespoons of flour
• one egg

Method

1. 1

   Soak codfish, shred, and heat in water.

2. 2

   Prepare a sauce with milk, butter, and flour, then add fish and stir in beaten egg before serving.

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 149. The excerpt below is the record exactly as published.

Picked-up Codfish Put enough salt codfish to fill a cup into a pan of cool water, and as it soaks tear it into strips and then into small ADDITIONAL RECIPES 291 pieces, keeping it in the water until all is stripped. Let it stand an hour, and if very salt turn off the first water after it is shredded. Heat the fish in the water slowly, but do not let it boil. Scald one cup of milk and stir it gradually into two tablespoons of butter and flour heated in a sauce- pan. When thick and smooth add the drained fish and keep it hot over boiling water until everything else is ready; then beat one egg

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