Salt Cod with Eggs

Ingredients

• a pint bowlful of the cod
• a lump of butter size of an egg
• a tablespoonful of flour
• three cups of milk
• as many fresh eggs as there are persons to serve

Method

1. 1

   Cover the cod with water in a stew pan, change the water as it becomes salty.

2. 2

   When fresh enough, drain, add butter and let it melt.

3. 3

   Stir in flour, add milk, and bring to a boil.

4. 4

   Carefully break in eggs, remove when whites are done, place on a dish, pour fish over eggs, and serve.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 16. The excerpt below is the record exactly as published.

Salt Cod with Eggs. Pick a pint bowlful of the cod, put in a stew pan, cover with water, set on the back of the stove and as the water becomes salt, change; two or three times will be sufficient. When fresh enough drain off the water and add a lump of butter size of an egg and let it melt, then stir in a tablespoonful of flour and let cook, but do not brown; add three cups of milk and let come to a boil then break in carefully as many fresh eggs as there are persons to serve

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