Boiled Cod Recipe

Instructions

1. Wash the fish (about 2 to 3 pounds cod), and put into a fish-kettle, containing enough boiling water to cover it.
2. Add some salt, bring quickly to boil; then draw pan to side of fire, and let it stay in hot water until cooked.
3. Do not let water boil or simmer again.
4. Cod cooked in this way has a much finer flavor than if it is allowed to simmer or boil.
5. Take up fish on drainer, slide it on to a hot dish on a folded napkin, and serve garnished with sprigs of crisp parsley.
6. Send to table with oyster sauce, which is made as follows: 4 tablespoons vegetable shortening, 6 tablespoons flour, 1 small onion, 1/2 carrot, 12 whole peppers, 1/2 bay leaf, 1 clove, 1 bouquet garni, small blade mace, salt, and ten oysters.
7. Peel the onion, scrape carrot; put them into saucepan with bay leaf, whole pepper, bouquet garni, and clove; add milk, and bring to boil.
8. When milk boils take out mace and bay leaf.
9. Melt vegetable shortening in small saucepan; mix in flour smoothly; whisk into this hot milk.
10. Stir until it boils, then let it simmer from 10 to 15 minutes.
11. Take out bouquet; rub sauce through a sieve.
12. Take 10 oysters and their liquor and put into a saucepan and bring to boiling point.
13. Then take the oysters and cut each in quarters.
14. Heat the sauce and add the oyster liquor, reduce well, strain and return to saucepan; stir in 1 yolk of egg, bind, and then add oysters and lemon juice.
15. Stir till hot, but it must not boil.
16. Season to taste and serve.