This page has been validated.
CREAMED SALT CODFISH
|
|
DIRECTIONS
- Soak the fish overnight in cold water.
- Shred the fish with two forks, removing the skin and bones.
- Put the shredded fish in a saucepan of boiling water, reduce the heat, and let simmer gently for ten minutes.
- Pour the cooked fish into a strainer, and with a spoon press out all water.
- Make White Sauce No. 2, in accordance with directions on page 150.
- Add the fish to the White Sauce, mix well, and reheat.
REMARKS
Creamed Codfish is usually served on a platter garnished with bits of buttered toast, slices of hard-boiled egg, or slices of lemon.
[ 30 ]
