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Provincetown Creamed Codfish

1/2 pound salt codfish
2 tablespoons butter or margarine
2 tablespoons flour
teaspoon pepper
1 cup milk
Dash of Tabasco sauce
1 egg, beaten

Cut codfish into 1/2 inch slices across grain. Soak in lukewarm water overnight to draw out salt and soften fish. Drain. Simmer in fresh water 10 minutes. Melt butter or margarine in saucepan. Add flour and pepper, blend well. Add milk gradually. Cook until thickened. Add a dash of Tabasco sauce, if desired. Pour a small amount of cream sauce into beaten egg, stirring constantly. Add egg mixture to remaining sauce and blend. Add drained codfish and mix lightly. Serve on toast or with’ potatoes. Garnish. Four servings.

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