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Boiled Codfish with Oyster Sauce

  • 1 lb codfish
  • Salt
  • Flour
  • Few pieces whole cloves
  • Peppers
  • Bit of lemon peel
  • For the 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 fish in cold, salted water for half an hour before it is time to cook it. Roll in a clean cloth dredged with flour. Sew up the edges in such a way that the cloth envelops the fish entirely but have the same thickness covering every part.

Put the fish in slightly salted boiling water. Add a few whole cloves, peppers and a bit of lemon peel. Pull gently on the fins and when they come out easily, the fish is done.

Serve with oyster sauce.

To make the oyster sauce:
Take 6 oysters to every pound of fish. Scald or blanch them in oyster liquor. Take out the oysters. Add to the liquor salt, pepper, a bit of mace and butter. Whip into it the milk with flour added to it. Simmer for a moment. Add the oysters. Serve in a sauce boat.
Submitted by Tess M Jul 5, 2009 19 min 60 min 79 min


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