Creamed Salt Codfish

Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Method

Pick salt codfish in pieces, and soak in lukewarm water, the time depending upon hardness and saltness of the fish. Drain, and add one cup Thin White Sauce. Add one beaten egg just before sending to table. Garnish with slices of hard boiled eggs. Creamed Codfish is better made with cream slightly thickened in place of Thin White Sauce.