Yankee Codfish Rarebit
|Salted cod||8 Ounce|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Shredded sharp american cheese||4 Ounce (1 Cup)|
|Egg||1 , beaten|
|Tomatoes||3 , sliced to 12 slices|
Soak cod in water 12 hours, changing water once; drain.
In a 1-quart casserole combine cod and enough water to cover (about 1 cup).
Micro-cook, covered, till fish flakes easily, about 4 1/2 minutes.
Drain and dice cod.
In same casserole micro-melt the butter about 45 seconds.
Blend in flour, mustard, and cayenne.
Stir in milk and Worcestershire.
Micro-cook, uncovered, 1 minute; stir.
Cook till thickened and bubbly, about 2 minutes; stir every 30 seconds.
Stir in cheese till melted.
Gradually stir 1/2 cup of the hot mixture into egg; return to hot mixture.
Cook, uncovered, 30 seconds; stir after 15 seconds.
Stir in cod; cook, covered, till hot, about 2 minutes, stirring once.
Toast muffins; top with tomatoes.
Cover with sauce.
Trim with parsley and paprika, if desired.