Stewed Codfish (Salt)

Ingredients

• a thick, white piece of salt codfish
• a pint of milk
• a tablespoonful of flour
• a good-sized piece of butter
• a shake of pepper

Method

1. 1

   Soak codfish in cold water, shred, and boil in water.

2. 2

   Drain, add milk, and simmer.

3. 3

   Thicken with butter and flour, and stir in beaten eggs before serving.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 34. The excerpt below is the record exactly as published.

STEWED CODFISH. (Salt.) Take a thick, white piece of salt codfish, lay it in cold water for a few minutes to soften it a little, enough to render it more easily to be picked up. Shred it in very small bits, put it over the fire in a stewpan with cold water ; let it come to a boil, turn off this water carefully, and add a pint of milk to the fish, or more according to quantity. Set it over the fire again and let it boil slowly about three minutes, now add a good-sized piece of butter, a shake of pepper and a thickening of a tablespoonful of flour

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