The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Creamed Salt Codfish No. 2

• 1 lb. codfish
• 3 or 4 qts. water
• ¹⁄₄ cup butter
• 4 eggs
• ¹⁄₂ cup milk
• ¹⁄₈ teaspoon pepper

Cook the fish as for [creamed salt codfish No. 1]. When picked to pieces, put it into a double boiler with the butter. When this is absorbed by the fish add the remaining ingredients beaten together. Cook, stirring constantly, until it thickens like custard. Serve at once or it will curdle.

Serves six or eight persons.