MM: Salt Codfish Shaker Style, With Dropped Eggs
---------- Recipe via Meal-Master (tm) v8.05
Title: Salt Codfish Shaker Style, With Dropped Eggs
Categories: Shaker, American, Fish, Eggs, Brunch
Yield: 4 Servings
Text only
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.
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