Yankee Codfish in Gravy was an early American recipe. Cod was plentiful in colonial times. The Grand Banks off the coast of Newfoundland were a nearby source, making this a common dish in coastal New England and the mid-Atlantic states.
According to What's Cooking America, Northern Europeans had been fishing the Grand Banks for centuries but it wasn’t until the late 1400s that fishing there expanded to a large scale. Abundant and cheap, cod quickly became a staple food in the diets of the residents of the northern colonies.
Yankee Codfish in Gravy consists of salted cod boiled in water and topped with a white sauce. The ingredients of the sauce are two tbsp. each of butter and flour, one cup milk and one egg.
Boil the cod until desired tenderness. Lightly beat the egg and set aside. On the stove over low heat combine butter and flour, then add milk, stirring constantly until thick. Stir in beaten egg.
Yankee Codfish in Gravy was often served with boiled potatoes. Other possible accompaniments included baked potatoes, toasted bread and beets.