Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Haddock or cod fillets |
| 1½ teaspoon | Cornstarch |
| 1½ cup | Milk |
| 2 \N | Eggs; well beaten |
| \N \N | Salt & pepper to taste |
| 2 tablespoons | Butter; melted |
This one shows true New England ingenuity. There they have a thousand ways of serving cod or haddock, and all seem to be delicious. This is a great cold evening dish.
In a saucepan, boil the fish just until it can be flaked or easily broken apart. Drain and flake the fish.
Dissolve the cornstarch in the milk. Add the eggs, salt and pepper to taste, and the melted butter. Place the fish in a buttered casserole and pour the milk and egg mixture over the top. Bake, uncovered, in a 350ø oven for 45 minutes, or until the pudding is set.
Traditionally, this is served with Johnnycake (see recipe) and mustard pickles.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .