Perch

Classic Seafood Recipes & Fish Recipes

CLASSIC RECIPES FOR FISH, Freshwater and Saltwater

 

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.


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.

 

 

Please feel free to link to any pages of SeafoodFish.com from your website.
For permission to use any of this content please E-mail: james@seafoodfish.com
Original material copyright © 1990 - 2014 James T. Ehler unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.