Yield: 6 Servings
|2 cups||Rich milk or light cream|
|3 mediums||Boiled potatoes, sliced|
|1 cup||Boiled and finely chopped codfish|
|6 \N||Hard-cooked eggs|
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.