Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Codfish, Family Style.

After the fish has been soaked twelve hours, boil slowly for twenty-five or thirty minutes, or until it will break up nicely. Then pick all the bones out, but do not pick the fish too fine. Have ready three hard-boiled eggs; rub the yolks in plenty of good butter; put into the kettle enough milk to heat the fish; when hot stir in the butter, with the fish. At the same time have potatoes peeled and boiled. Cut, not too small, with the whites of the eggs cut small; season with pepper. Serve hot with buttered toast at the bottom of the dish.