Stewed Codfish

Ingredients

• one tablespoonful of butter
• an equal quantity of flour
• a cup of milk
• a well beaten egg
• two cups of codfish

Method

1. 1

   Make white sauce, add beaten egg and codfish, and cook briefly.

Nutrition per serving

As published

This recipe was extracted from The New century cook book (1899), page 19. The excerpt below is the record exactly as published.

one tablespoonful of butter, two tablespoonfuls of cream or four of milk. Mash the potatoes with the fish, then add butter, milk and egg, and beat light and smooth; make into balls and fry in lard enough to cover them. The lard must be very hot, and the balls will then cook in three minutes. Mrs. W. Geo. Pattison. Codfish Balls. Wash one cup of salt fish, pick into half-inch pieces and free from bones. Pare four or five potatoes; cut them into quar- ters, and measure one pint; put them with the fish into a stew- pan; cover with boiling water and let them cook until the pota- toes are soft. Drain off all water and add one teaspoonful of butter, one-fourth saltspoonful of pepper. Mash and beat very light, and while warm add one egg, well beaten, and more salt, if needed; shape, and fry one minute in smoking-hot fat. Mrs. D. D. Thompson. Fish Timbales. One gill of milk, one cup bread crumbs, one-half pound chopped fresh fish, whites of four eggs, little salt and cayenne pepper. 40 New Century Cook Book. Sauce — One tablespoon butter, one tablespoon of flour; heat; one cup sweet milk. To eat with boiled potatoes. Escalloped Codfish, with Cheese. Soak a pound of salted codfish six hours in tepid water, then boil it; when cold, pick into flakes with a fork and season with pepper. Heat a cup of milk to a boil, stir into it a table- spoonful of butter rolled in two of prepared flour; mix with the picked fish and pour into a bake dish. Strew grated cheese thickly on top and bake in a quick oven to a delicate brown. It is yet nicer if you add a raw egg to the mixture before cooking it. Codfish Balls. To three cups of boiled codfish minced fine, add four cups mashed potatoes, two eggs well beaten, and a little melted but- ter; mix thoroughly; drop from a large spoon into hot fat and fry as you would doughnuts. Mrs. P. G. Burns. Stewed Codfish. White sauce should be made first, by mixing a tablespoon- ful of butter, an equal quantity of flour and a cup of milk. To this compound is added a well beaten egg and two cups of cod- fi

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