Cod with Oyster Sauce
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 97. The excerpt below is the record exactly as published.
Cod with. Oyster Sauce. After having emptied the cod, you must open the sound or white skin of the belly and wash it carefully all along the bone, that there may be no blood left ; be sure that the fish is absolutely white. Then lay it on a fish-plate, and jiut it into the kettle with salt and boiling spring water; as soon as-you see the fish boiling fast, slacken, and let it boil more gently, or else the outside will be done and the middle will bo raw ; as it is not easy to fix the time that it ought to remain in the water, you must judge according to the size of the fish ; when done, drain it, and serve it on a napldn garnished with green parsley
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.