Quote:
Originally Posted by Kitchen Witch
Sounds similar to what our family made:
The codfish was soaked in water overnight; rinsed; covered with water and boiled until it flaked with a fork; then drained.
Then make a paste with a little milk and about 2 T. flour; add to pan with about 2 c. milk in it; add 2 - 3 pats of butter and pepper. And it was served over toast - once in a while potatoes - but usually toast. (homemade bread)
It was a favorite!
|
My Mom would make this very same dish but she would put frozen peas and hard boiled eggs in it as well to this day it is one of my favorite dishes. I guess this is a New England thing almost anyone I talk to from back East knows this dish in some way.