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 in Philadelphia Style.

After soaking and boiling the fish, break up small, and picking out all the bones, have ready potatoes, peeled and boiled, equal to the amount of fish. Put them in a wooden bowl or tray. Pound or mash well with a potato masher. Work to soft dough, with butter and well-beaten eggs, and milk or cream. Season with pepper and salt, if salt is required. Put it in a dish suitable to set on the table, and bake a few minutes, or until light brown.