Boiled Cod Fish, Oyster Sauce

Cabillaud Bouilli, Sauce Huîtres


Rub the cod fish well with salt and lay it in cold water at least one hour before cooking, then wash it and tie it up with tape if a large piece; put in a fish kettle sufficient milk and water in equal quantities to cover the fish; let it come to the boil, skim it, then place the fish in it on the drainer and cook on the side of the stove for about fifteen to twenty minutes, according to the thickness of the fish; take it up, let it drain, and dish it on a hot dish on a napkin or dish-paper. Brush it lightly over with warm butter, garnish it with green parsley and quarters of lemon, and serve, and hand oyster sauce in a sauceboat.