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The Coarse Cook
The Coarse Cook reads...
OYSTER AND SALT COD PIE
One quarter pound salt cod
4 tablespoons butter
1 cup celery, cut fine
1 medium sized onion, sliced thin
1 pint oysters
3 tablespoons butter
3 tablespoons flour
1 1/2 cups rich milk
1 tablespoon minced parsley
black pepper; salt
Soak cod several hours to cover. Seperate in small pieces and cook 5 minutes in boiling water. Melt 4 tablespoons butter, add celery and onion, cover, and cook until tender. Add oysters and cook until edges curl. Melt 3 tablespoons butter, add flour, and when smooth add milk. Stir until sauce boils. Season with with salt and pepper (freshly ground, black) to taste. Add 1 tablespoon finely chopped parsley. Add oyster mixture and strained cod. Pour into casserole, cover top with cheese and breadcrumbs, bake at 450 until cheese and breadcrumbs are brown. Serves 4.
Mateel Howe Farnham
The New Connecticut Cookbook, 1947
4 tablespoons butter
1 cup celery, cut fine
1 medium sized onion, sliced thin
1 pint oysters
3 tablespoons butter
3 tablespoons flour
1 1/2 cups rich milk
1 tablespoon minced parsley
black pepper; salt
Soak cod several hours to cover. Seperate in small pieces and cook 5 minutes in boiling water. Melt 4 tablespoons butter, add celery and onion, cover, and cook until tender. Add oysters and cook until edges curl. Melt 3 tablespoons butter, add flour, and when smooth add milk. Stir until sauce boils. Season with with salt and pepper (freshly ground, black) to taste. Add 1 tablespoon finely chopped parsley. Add oyster mixture and strained cod. Pour into casserole, cover top with cheese and breadcrumbs, bake at 450 until cheese and breadcrumbs are brown. Serves 4.
Mateel Howe Farnham
The New Connecticut Cookbook, 1947
1 comment:
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