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Cooking of True Proteids Continued: Fish: Salt

SALT CODFISH, CREAMED 1 cup of fish, flaked 1 1/2 tablespoonfuls of flour 3/4 cup of milk 1 egg 2 tablespoonfuls of butter Let the flaked or picked fish stand in cold water several hours or over night. Let heat gradually in the water. When the fish begins to shrink, drain and turn into a sauce made of the butter, flour and milk. An egg beaten slightly and another tablespoonful of butter (one or both) may be added at the last. Do not let the mixture boil after the egg is added. Stir constantly until the egg thickens the sauce a little.