Classic Seafood Recipes & Fish Recipes
CLASSIC RECIPES FOR FISH, Freshwater and Saltwater

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More Seafood Recipes


  Cod Au Beurre Roux (1885)
  To Bake A Cod's Head (1805)
  Baked Cod, Oyster Stuffing (1896)
  To Boil A Cod's Head (1805)
  Boiling Fresh Cod (1851)
  Codfish Cakes (1885)
  To Cook Cold Codfish (1858)
  To Boil Salt Codfish (1851)
  To Cook Salt Codfish (1858)
  Saltfish And Ackees (1893)
  Cod Sounds And Tongues (1858)

(Boston Cooking-School Cook Book, 1896)

Clean a four-pound cod, sprinkle with salt and pepper, brush over with lemon juice, stuff, and sew.   Gash, skewer, and bake as Baked Halibut with Stuffing. Serve with Oyster Sauce.

Oyster Stuffing.
1 cup cracker crumbs.
1/4 cup melted butter.
1/2 teaspoon salt.
1/8 teaspoon pepper.
1 1/2 teaspoons lemon mice.
1/2 tablespoon finely chopped parsley.
1 cup oysters.

Add seasonings and butter to cracker crumbs. Clean oysters, and remove tough muscles; add soft parts to mixture, with enough oyster liquor to moisten.


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