Shaker Fish & Eggs Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Rich milk or light cream,
1 tbsp: Butter,
3 medium: Boiled potatoes, sliced
1 cup: Boiled and finely chopped codfish,
6: Hard-cooked eggs,
1/4: Salt,
1/8: Pepper,
Directions:
Mary Whitchers Shaker Housekeeper.
Scald milk and add butter. In a 2 qt. buttered baking dish place a
layer of sliced boiled potatoes, sprinkle with boiled codfish, then a
layer of sliced hard-cooked eggs. Repeat and add seasonings and cover
with heated milk. Simmer in a slow (300F) oven for 25 minutes.
Garnish top with minced hard-cooked eggs. Serves 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
Scald milk and add butter. In a 2 qt. buttered baking dish place a
layer of sliced boiled potatoes, sprinkle with boiled codfish, then a
layer of sliced hard-cooked eggs. Repeat and add seasonings and cover
with heated milk. Simmer in a slow (300F) oven for 25 minutes.
Garnish top with minced hard-cooked eggs. Serves 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