| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
New England |
Fish |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Haddock or cod fillets |
| 1 1/2 |
ts |
Cornstarch |
| 1 1/2 |
c |
Milk |
| 2 |
|
Eggs; well beaten |
|
|
Salt & pepper to taste |
| 2 |
tb |
Butter; melted |
INSTRUCTIONS
This one shows true New England ingenuity. There they have a thousand
ways of serving cod or haddock, and all seem to be delicious. This is a
great cold evening dish.
In a saucepan, boil the fish just until it can be flaked or easily broken
apart. Drain and flake the fish.
Dissolve the cornstarch in the milk. Add the eggs, salt and pepper to
taste, and the melted butter. Place the fish in a buttered casserole and
pour the milk and egg mixture over the top. Bake, uncovered, in a 350° oven
for 45 minutes, or until the pudding is set.
Traditionally, this is served with Johnnycake (see recipe) and mustard
pickles.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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