INGREDIENTS

INSTRUCTIONS

Another dish that is important to getting through those cold New England
winters. My lady friends in New Hampshire, who gave me this recipe, claim
that this dish brings back fond memories of their childhood. It is easy to
make, though you have to plan ahead and soak the salt cod for at least 24
hours. New England Yankees always plan ahead. Always have!
Soak the salt cod in ample water for 24 hours, changing the water 3
times. Drain and place in a saucepan. Add the 2 cups of milk, cover, and
bring to a simmer. Cook until tender, about 20 minutes.
In the meantime hard-boil the eggs and make the white sauce. Bring 2 cups
of milk to a simmer and add the onion, bay leaf, and cayenne pepper. Simmer
for a few minutes and then strain the milk stock. Return to the stove. In a
small frying pan melt the butter and stir in the flour. Remove the milk
from the burner and stir in the flour and butter. Continue to simmer,
stirring constantly, until thick, about 7 minutes. Add very little salt to
taste, if you must.
Separate the whites of the eggs from the yolks and grate each separately.
Stir the whites into the white sauce. Drain the milk from the cooked fish
and discard. Flake the fish and stir into the cream sauce.
Serve the fish sauce over opened baked potatoes with the grated egg yolk
sprinkled on top.
The girls from New Hampshire told me that this was a common evening meal.
I expect little else went with it, with the exception of wonderful Boston
Brown Bread (see recipe).
INCLUDES 24 HOURS SOAKING TIME
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

A Message from our Provider:

“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”