Shaker Fish And Egg Recipe

Instructions

1. Pare six medium-sized potatoes and boil till soft with one-half pound salt fish that has been soaked twelve hours or over night.
2. Drain off the water.
3. Cut the potatoes into slices and pick the fish into small pieces.
4. Add one cup of thin cream and a piece of butter the size of an egg, and let simmer.
5. Season with salt to taste.
6. Slice six hard-boiled eggs on top of the fish and potato and over all pour some hot cream before serving.