Tossed-Up Codfish

Ingredients

• cold boiled codfish
• half a pint of thin drawn-butter
• half a pint sweet milk
• three hard-boiled eggs cut up fine
• a tablespoonful of butter
• a few grains red pepper
• some chopped parsley

Method

1. 1

   Pick codfish into pieces.

2. 2

   Prepare thin drawn-butter and add sweet milk, chopped eggs, butter, red pepper, and parsley.

3. 3

   Heat until nearly boiling, then add fish and boil once.

4. 4

   Serve hot on buttered toast.

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 69. The excerpt below is the record exactly as published.

TOSSED-TTP CODFISH. Pick to pieces cold boiled codfish, or use the desiccated, which is already prepared. Prepare half a pint of thin drawn-butter, to which add half a pint sweet milk, three hard-boiled eggs cut up fine, a tablespoonful of butter, a few grains red pepper and some chopped parsley

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