Shaker fish and 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.