1/2 pint of fish, solidly packed.
1-1/2 gills of milk.
1 teaspoonful of butter, generous.
1 teaspoonful of flour.
1/3 saltspoonful of pepper.
Cut the salt fish into pieces about an inch and a half long, and tear these pieces into thin strips. Wash them and, putting them in a bowl with one pint of cold water, let them soak over night, or at least four or five hours. In the morning put the fish and water in a saucepan and set on the fire. Heat to the boiling point, but do not let boil. Drain off the water, and, after adding the milk, heat again to the boiling point.
Beat the butter and flour together until light and smooth. Stir this mixture in with the fish, and boil up once. Add the pepper, and also some salt if any be required. Set back where the fish will continue to cook, but not boil, for twenty minutes.
If cream be plentiful use half cream and half milk. Serve baked or mashed potatoes with this dish.
Fish Balls.
1 cupful of raw salt codfish.