Codfish or Halibut with Oyster Sauce

Ingredients

• Take three pounds from the tail end of a large cod or halibut
• three quarts of water
• one teaspoonful of salt
• one onion, sliced
• one small carrot in thin slices
• one-quarter of a bay leaf
• three sprigs of parsley
• one teaspoonful of peppercorns
• one pint of oysters
• one tablespoonful of lemon juice
• the yolks of two raw eggs
• two tablespoonfuls of cream

Method

1. 1

   Boil water with salt, onion, carrot, bay leaf, parsley, and peppercorns.

2. 2

   Add fish and simmer until flesh separates from bones.

3. 3

   Drain and serve with boiled potatoes.

4. 4

   For sauce, melt butter and flour, add fish broth, season, and stir in oysters, lemon juice, and egg yolks.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 27. The excerpt below is the record exactly as published.

CODFISH OR HALIBUT WITH OYSTER SAUCE. Mrs, G. B. Ellwaody Philadelphia, Take three pounds from the tail end of a large cod or halibut and wash it thoroughly. In the fish kettle put three quarts of water, one teaspoonful of salt, one onion, sliced, one small carrot in thin slices, one-quarter of a bay leaf, three sprigs of parsley and a teaspoonful of peppercorns tied loosely in a bit of cheese-cloth. Boil slowly for half an hour, then lay in the fish and draw to the side of the fire, where the water will barely sim- mer. Cook until the flesh begins to draw away from the bones, then lift out on the draining rack, let stand for a monment, that it may drain thoroughly, and slide gently on a hot platter. Surround with potatoes boiled whole then sliced. Just before the fish is done put a small saucepan over the fire, and in it melt and mix together one heaping tablespoonful each of butter and flour. Add a pint of the fish broth, stirring until smooth and thick. Season with salt and pepper, add one pint of oysters which have been rinsed, drained and chopped fine. Stir and cook for three minutes, draw to one side, add one tablespoonful of lemon juice and the yolks of two raw eggs mixed with two tablespoonfuls of cream

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