Salt Fish in Cream

Ingredients

• enough salt codfish to make half a cupful
• one gill of cream
• a level teaspoonful of flour
• two tablespoonfuls of cold milk

Method

1. 1

   Break the codfish into flakes, wash it, and put it in a saucepan with enough cold water to cover it.

2. 2

   Cook for three hours without boiling.

3. 3

   Pour off the water, add cream, and mix flour with cold milk, stirring into the fish and milk.

4. 4

   Cook for fifteen minutes and add butter.

5. 5

   Serve with a baked potato or toast.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 453. The excerpt below is the record exactly as published.

Salt Fish in Cream. Break into flakes enough salt codfish to make half a cupful. Wash this, and put it in a small saucepan with C)ld water enough to cover it. Cover the saucepan, put it\n another of cold water, and place on the back of the rarrre, where the water will heat slowly, but not boiL Cook for three hours in this manner. Pour off the water, and aid one gill of cream or rich milk to the fish. Draw the saucepans forward where the water in the outer pan will boii Mix a level teaspoonful of flour with two table-spoo\fuls of cold mil

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