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.