BAKED COD WITH OYSTER STUFFING
(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.
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.