CODFISH WITH CREAM. MRS. E. P. TRUE.
Take a piece of codfish six inches square; soak twelve hours in soft,
cold water; shred fine with the fingers; boil a few moments in fresh
water. Take one-half pint cream and a little butter; stir into this
two large tablespoonfuls flour, smoothly blended in a little cold
water; pour over the fish; add one egg, well beaten. Let come to a
boil; season with black pepper.
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