Butter a quart mould, put into it alternate layers of fish, potatoes, and egg; seasoning each layer. Stand the mould in a cooker-pail of boiling water to reach two-thirds of the way up its sides. Boil ten minutes and put it into the cooker for from three-quarters of an hour to two hours.
Serves six persons.
Cape Cod Turkey
- 1 lb. salt codfish
- 4 qts. cold water
- 1⁄4 lb. fat salt pork
Wash the fish and put it on the stove in the water. When boiling, put it into a cooker and let it cook from one and one-half to three hours. While this is cooking cut the pork into one-fourth inch slices, gash the slices occasionally, nearly to the rind. Pour boiling water over it, drain it, and try it out in a frying-pan till brown and crisp. When the codfish is done, drain it and garnish it with a border of the hot, crisp pork. Serve [drawn-butter sauce] and [boiled potatoes] with it.
Serves six or eight persons.
Creamed Oysters
- 1 qt. oysters
- 2 cups milk or cream
- 1⁄4 cup butter
- 1⁄4 cup flour
- 3⁄4 teaspoon salt
- Few grains of white pepper
Drain and wash the oysters. Strain the liquor through cheese-cloth. Heat the oysters in the liquor by themselves and scald the milk. Rub the butter and flour together, add them to the hot milk or cream, and let it boil. Put this mixture with the boiling oysters and set it in a cooker for one-half hour or more. Just before serving add the seasoning. Serve it on toast or crisped crackers, or in [croustades].