1 lb. codfish
3 or 4 qts. water
¹⁄₄ cup butter
4 eggs
¹⁄₂ cup milk
¹⁄₈ teaspoon pepper
Cook the fish as for creamed salt codfish No. 1. When picked to pieces,
put it into a double boiler with the butter. When this is absorbed by
the fish add the remaining ingredients beaten together. Cook, stirring
constantly, until it thickens like custard. Serve at once or it will
curdle.
Serves six or eight persons.