Page:Browne - The Plain Sailing Cook Book.djvu/40

 CREAMED SALT CODFISH
 * MATERIALS

½ pound salt codfish

1 cup White Sauce No. 2


 * UTENSILS

2 forks

Strainer

Tablespoon

Saucepan

DIRECTIONS
 * 1) Soak the fish overnight in cold water.
 * 2) Shred the fish with two forks, removing the skin and bones.
 * 3) Put the shredded fish in a saucepan of boiling water, reduce the heat, and let simmer gently for ten minutes.
 * 4) Pour the cooked fish into a strainer, and with a spoon press out all water.
 * 5) Make White Sauce No. 2, in accordance with directions on page 150.
 * 6) Add the fish to the White Sauce, mix well, and reheat.

REMARKS Creamed Codfish is usually served on a platter garnished with bits of buttered toast, slices of hard-boiled egg, or slices of lemon. 