Name: Fish and Oysters
Ingredients: two quarts of cold boiled codfish; one pint of oysters chopped fine

Fish and Oysters

Ingredients

two quarts of cold boiled codfish
one pint of oysters chopped fine

Directions

Prepare

Make a pint or more of white sauce with flour, butter, and hot milk, stirring until smooth and thick.
Pick to fine bits two quarts of cold boiled codfish, and add one pint of oysters chopped fine.

Assemble and bake

Fill a well-buttered pudding dish with alternate layers of the fish and oysters and white sauce, sprinkling a little salt over the layers of cod.
Cover the top of the dish with fine bread-crumbs and small bits of butter; baste with a little cold water, and bake until the top is browned.

By Mary Ronald. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Codfish: Forms the bulk of the dish and provides the flaky, meaty texture.
Oysters: Adds a briny, savoury flavour to the fish layers.
White sauce (in the method): Binds the fish and oysters together and keeps the layers moist.
Bread-crumbs (in the method): Form a crisp, golden browned topping over the dish.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.