Stewed Codfish

Ingredients

• pieces of codfish
• plenty of sweet milk
• a good-sized piece of butter
• a little flour (or cornstarch)
• the yolks of three well beaten eggs

Method

1. 1

   Soak pieces of codfish several hours in cold water, pick fine, and place in skillet with water; boil a few minutes, pour off water and add fresh, boil again and drain off as before; then add plenty of sweet milk, a good-sized piece of butter, and a thickening made of a little flour mixed with cold milk until smooth like cream.

2. 2

   Stir well, and when done take from the fire, and add the yolks of three well beaten eggs; stir quickly and serve.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 14. The excerpt below is the record exactly as published.

STEWED CODFISH. Soak pieces of codfish several hours in cold water, pick fine, and place in skillet with water; boil a few minutes, pour off wa- ter and add fresh, boil again and drain off as before; then add plenty of sweet milk, a good-sized piece of butter, and a thicken- ing made of a little flour (or cornstarch) mixed with cold milk FISH. 25 until smooth like cream. Stir well, and when done take from the fire, and add the yolks of three well beaten eggs

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