Salt Fish a la Bonne Femme

Ingredients

• a dozen potatoes
• as many onions
• as much salt fish as will serve for six persons
• Put in enough water to cover the whole
• 1/2 lb. of butter
• 1 oz. of flour
• milk

Method

1. 1

   Wash and peel potatoes and onions, cut salt fish into pieces.

2. 2

   Layer potatoes, onions, and fish in a stewpan, cover with water, and simmer until cooked.

3. 3

   Remove fish, let potatoes and onions finish cooking.

4. 4

   In another pan, dissolve butter and flour in milk, simmer, then add potatoes, onions, and fish back in.

5. 5

   Serve.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 49. The excerpt below is the record exactly as published.

Salt Fish a la Bonne Femme. Wash and peel a dozen potatoes, and trim as many onions ; cut into largish pieces as much salt fish as will serve for six persons ; lay the potatoes at the bottom of the stewpan, next the onions, next again the salt fish, which has previously been well washed in tepid water. Put in enough water to cover the whole, and simmer till the fish is cooked ; take that out ; let the onions and potatoes complete their cook- WHITEBAIT. 115 ing ; trim the pieces of salt fish and remove the bones. Take another stewpan, and dissolve in it \ lb. of butter and i oz. of flour stirred into milk

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