Cod Fish with Oyster Sauce

Ingredients

• a slice of cod weighing one pound
• one dozen oysters
• half an ounce of butter
• a quarter of an ounce of flour
• one tablespoonful of cream
• six drops of lemon juice
• a few grains of cayenne pepper

Method

1. 1

   Wash the cod in cold water.

2. 2

   Fill a fish-kettle with warm water and salt, boil it, and place the cod in to cook for 15 minutes.

3. 3

   For the oyster sauce, blanch the oysters in their liquor, strain the liquor, and remove the hard parts from the oysters.

4. 4

   In a stewpan, mix butter and flour, add the oyster liquor, and stir until thickened.

5. 5

   Add cream, lemon juice, and cayenne pepper, then mix in the chopped oysters.

6. 6

   Serve the cod with the sauce.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 90. The excerpt below is the record exactly as published.

a slice of cod weighing one pound. 2. We put it in a basin of cold water, and wash it well. 3. We take a small fish-kettle and fill it with warm water, and add to it as much salt as will make the water taste salt. 4. We put the fish-kettle on the fire to boil. 5. We take the cod out of the basin, and place it on the drainer in the fish-kettle, and let it boil for fifteen minutes. N.B. — It must not boil fast. N.B. — While the fish is boiling, we should make the sauce : see below. 6. When the slice of cod is sufficiently cooked, the flesh will leave the bone N.B. — The bone is usually left in, or the fish would break to pieces. 7. We serve the slice of cod on a folded napkin on a hot dish, with oyster sauce. Lessons on Cooking Fish. — Oyster Sauce. 229 For Oyster Sauce. 1. We take one dozen oysters and the liquor that is with them, and put them into a small saucepan. 2. We put the saucepan on the fire and bring them to the boil, this is to blanch the oysters. 3. We take the saucepan off the fire as soon as it boils. 4. We take a basin and pour into it the oyster liquor through a strainer. 5. We take the oysters, and lay them on a plate. 6. We take off the beards and all the hard parts of the oysters, leaving only the soft part. 7. We take a stewpan and put in half an ounce of butter y and a quarter of an ounce of flour. 8. We mix the flour and the butter well together with a wooden spoon. 9. We now add to the contents of the stewpan the oyster liquor which is in the basin. 10. We put the stewpan on the fire and stir the mixture well with a wooden spoon until it boils and thickens. 11. We now add one tablespoonful of cream, and stir again until it boils. 12. We take the stewpan off the fire and stand it on a piece of paper on the table. 13. We add six drops of lemon juice and a few grains of cayenne pepper

Cook this with the app: pantry check, scaling, and the assistant.