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Codfish and Cream

Codfish and cream can be served for either breakfast or luncheon. Shred two-thirds of a bowlful of salt codfish, wash it several times with fresh water, and drain off the water, and put it into a saucepan with a pint of sweet cream, or milk will do. Let it come nearly but not quite to the boiling point. Beat together one egg, a tablespoonful of flour and two tablespoonfuls of milk. Add it to the fish and stir constantly until it is done. Put the mixture in a hot dish and add a large spoonful of butter, stirring it thoroughly.