Shaker fish & eggs

Yield: 6 Servings

Measure Ingredient
2 cups Rich milk or light cream
1 tablespoon Butter
3 mediums Boiled potatoes, sliced
1 cup Boiled and finely chopped codfish
6 \N Hard-cooked eggs
¼ \N Salt
⅛ \N 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.

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