Title: Shaker Fish and Eggs
Categories: Shaker American Fish Eggs
Yield: 6 Servings

2	c	Rich milk or light cream
1	tb	Butter
3	md	Boiled potatoes, sliced
1	c	Boiled and finely chopped codfish
6		Hard-cooked eggs
1/4		Salt
1/8		Pepper

Mary Whitcher's Shaker Housekeeper.

Scald milk and add butter. In a 2 qt. buttered baking dish place a layer of sliced boiled potatoes, sprinkle with boiled codfish, then a layer of sliced hard-cooked eggs. Repeat and add seasonings and cover with heated milk. Simmer in a slow (300F) oven for 25 minutes. Garnish top with minced hard-cooked eggs. Serves 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.

previous

next