1 cup salt codfish
1 heaping pt. potatoes
3 qts. water
2¹⁄₂ tablespoons butter
⁷⁄₈ cup milk
¹⁄₈ teaspoon pepper
2 eggs
Cook the fish and potatoes as for codfish balls. When drained and dried,
add the butter, milk, pepper, and yolks of eggs; then the whites, beaten
stiff. Turn into a buttered baking-dish, and bake until puffed and brown
(about one-half hour) in an insulated oven, the stones heated until the
paper test shows a golden brown.
Serves eight or ten persons.