Salt Codfish Shaker Style, With Dropped Eggs Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Text only,
Directions:
Watervliet Shaker Village, New York.
Flake 1 pound of uncooked salt codfish. Cover with boiling water, and
let stand on the back part of the range for 15 minutes. (On a modern
stove simmer 15 minutes.) Do not boil as this toughens fish. Drain
and cover again with fresh boiling water. Let it stand again away
from stove, and drain. Beat up the fish with a fork.
Melt 2 tb of butter in a saucepan and then add an equal amount of
flour. Mix well and cook 2 minutes. Add 1 cup of boiling milk. Stir
continuously until it has thickened. Add 2 ts of pepper and the
codfish. Mix and pour into a shallow baking dish. Drop a number of
eggs (about 6) over the top of the codfish, taking care not to break
yolks. Dust lightly with salt and pepper. Surround eggs with 1 cup
heavy cream. Place in the oven a few minutes until the whites are set
and the cream is light gold. Serves 4 - 6.
Source: "The Best of Shaker Cooking; Revised and Expanded" by Amy Bess
Williams Miller and Persis Wellington Fuller, Macmillan Publishing
Co., 1985, ISBN 0-02-584980-8.
Typed by Manny Rothstein, 1/97.
Source from luhu.jp
Flake 1 pound of uncooked salt codfish. Cover with boiling water, and
let stand on the back part of the range for 15 minutes. (On a modern
stove simmer 15 minutes.) Do not boil as this toughens fish. Drain
and cover again with fresh boiling water. Let it stand again away
from stove, and drain. Beat up the fish with a fork.
Melt 2 tb of butter in a saucepan and then add an equal amount of
flour. Mix well and cook 2 minutes. Add 1 cup of boiling milk. Stir
continuously until it has thickened. Add 2 ts of pepper and the
codfish. Mix and pour into a shallow baking dish. Drop a number of
eggs (about 6) over the top of the codfish, taking care not to break
yolks. Dust lightly with salt and pepper. Surround eggs with 1 cup
heavy cream. Place in the oven a few minutes until the whites are set
and the cream is light gold. Serves 4 - 6.
Source: "The Best of Shaker Cooking; Revised and Expanded" by Amy Bess
Williams Miller and Persis Wellington Fuller, Macmillan Publishing
Co., 1985, ISBN 0-02-584980-8.
Typed by Manny Rothstein, 1/97.
Source from luhu.jp