Fillet Of Rock Cod Recipe
Boston Fish House Recipes, 1940s
For "South Shore Style" cod fillets, select fillets cut from a four-pound codfish, place in fish kettle and cover with equal parts salted water, milk and tablespoonful of vinegar. Add sliced onions, carrots, parsley branches, whole pepper, cloves and bay leaf; set on the fire. Bring to a boil and set on side of range and let cook slowly for fifteen minutes. When done, serve some small boiled potatoes with oyster sauce poured around.
