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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