Shaker fish & eggs
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | cups | Rich milk or light cream |
1 | tablespoon | Butter |
3 | mediums | Boiled potatoes, sliced |
1 | cup | Boiled and finely chopped codfish |
6 | Hard-cooked eggs | |
¼ | Salt | |
⅛ | Pepper |
Directions
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.
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