Boiled Codfish and Oyster Sauce
- 1 lb Codfish
- Flour
- Few whole cloves
- Peppers
- Bit of lemon peel
- For oyster sauce:
- 6 oysters
- 1/2 pint oyster liquor
- Salt
- Pepper
- Bit of mace
- 1 ounce butter
- 1/2 cup milk
- 1/2 tsp flour
Lay the codfish in cold, salted water half an hour before it is time to cook. Then, roll it in a clean cloth dredged with flour. Sew up the edges in such a manner as to envelop the fish entirely yet have but one thickness of cloth over any part. Put the fish into slightly salted boiling water. Add a few whole cloves and peppers and a bit of lemon peel. Pull gently on the fins and when they come out easily, the fish is done. Put on platter, garnish and serve proudly with oyster sauce.
To make oyster sauce, take 6 oysters to every pound of fish and scald (blanch) them in a half pint of hot oyster liquor. Take out the oysters and add to the liquor salt, pepper, a bit of mace and an ounce of butter. Whip into it the milk mixed with flour. Simmer a moment. Add the oysters and then pour into a sauce boat.
To make oyster sauce, take 6 oysters to every pound of fish and scald (blanch) them in a half pint of hot oyster liquor. Take out the oysters and add to the liquor salt, pepper, a bit of mace and an ounce of butter. Whip into it the milk mixed with flour. Simmer a moment. Add the oysters and then pour into a sauce boat.
Submitted by May 25, 2009
17 min
60 min
77 min