Creole Codfish
1 cup codfish, soaked over night and cooked until tender
2 cups cold boiled potatoes
⅓ cup pimento
2 cups breadcrumbs
1 cup tomato sauce
Make sauce by melting ¼ cup of fat, adding 2 tablespoons of whole wheat flour.
1 teaspoon salt
⅛ teaspoon pepper
1 teaspoon onion juice, and, gradually
1 cup of tomato and juice
Place the codfish, potatoes and pimento in a baking dish. Cover with the tomato sauce, then the breadcrumbs, to which have been added 2 tablespoons of drippings. Bake brown.