Title: Salt Codfish Shaker Style, With Dropped Eggs
Categories: Shaker American Fish Egg Brunch
Yield: 4 Servings

Text only

Watervliet Shaker Village, New York.

Flake 1 pound of uncooked salt codfish. Cover with boiling water, and let stand on the back part of the range for 15 minutes. (On a modern stove simmer 15 minutes.) Do not boil as this toughens fish. Drain and cover again with fresh boiling water. Let it stand again away from stove, and drain. Beat up the fish with a fork.

Melt 2 tb of butter in a saucepan and then add an equal amount of flour. Mix well and cook 2 minutes. Add 1 cup of boiling milk. Stir continuously until it has thickened. Add 2 ts of pepper and the codfish. Mix and pour into a shallow baking dish. Drop a number of eggs (about 6) over the top of the codfish, taking care not to break yolks. Dust lightly with salt and pepper. Surround eggs with 1 cup heavy cream. Place in the oven a few minutes until the whites are set and the cream is light gold. Serves 4 - 6.

Source: "The Best of Shaker Cooking; Revised and Expanded" by Amy Bess Williams Miller and Persis Wellington Fuller, Macmillan Publishing Co., 1985, ISBN 0-02-584980-8.

Typed by Manny Rothstein, 1/97.

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