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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

FISH, OYSTERS AND GAME

CREAMED CODFISH

Take 1 cup of codfish after it is freshened and picked fine and bones removed. Put in a saucepan, add a little water and a piece of butter half the size of an egg. Let simmer gently for 20 minutes, then add 1 pint of rich milk; let come to a boil; thicken with 3 tablespoonfuls of flour moistened with a little milk. Serve hot.

Sister L. H. Funk, Kansas City, Mo.

 

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