Zoutevisch - Salt Cod - Bacalao

Overnight soaking not included in preparation time. From the Michigan Dutch chapter of the United States Regional cookbook, Culinary Arts Institute of Chicago, 1947

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 1  lb  dried salt cod fish
• 1  tablespoon cornstarch
• 1  pint milk
• 1  tablespoon butter
• 1⁄2 cup rusk, finely crumbled
•  nutmeg

Directions

1. Soak fish in cold water overnight in several changes of water.
2. Drain, cover with cold water and heat slowly to boiling.
3. Drain again and cover with cold water.
4. Heat to boiling point and simmer until tender.
5. Drain fish and separate into flakes.
6. Mix cornstarch with 1/4 cup cold milk; add remaining milk along with remaining ingredients, including fish.
7. Cook until thickened.
8. Place in a buttered casserole and bake at 350F until golden.