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.
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 Jul 5, 2009
19 min
60 min
79 min