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Fish and Oysters


  • 1 pint or more of white sauce
  • 2 quarts of cold boiled codfish
  • 1 pint of oysters
  • salt
  • fine bread-crumbs
  • butter


Make the white sauce, with flour, butter, and hot milk, carefully stirred till smooth and thick. Pick to fine bits the codfish, and add the oysters chopped fine. 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 till the top is browned.


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The Century Cook Book (1901).

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