A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). A whole one can be boiled the same way. Allow about fifteen minutes to the pound for cooking time.
Preserved exactly as written in the original source
Sew up the piece of fish in thin cloth, fitted to shape
Boil in salted water (boiling from the first), allowing about fifteen minutes to the pound
Carefully unwrap and pour over it warm oyster sauce
Modern guidance to help you succeed with this vintage recipe
Wrapping the delicate cod in cloth prevents the fish from falling apart during boiling by providing structural support as the proteins coagulate. Starting with boiling salted water (rather than cold) minimizes the time cod spends in the temperature danger zone where proteins expel excessive moisture, helping preserve the fish's tender texture. The 15-minutes-per-pound timing ensures the fish reaches 145°F internally without overcooking, as cod's lean protein structure becomes dry and chalky when heated beyond this point.
The oyster sauce can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat gently in a small saucepan over low heat, whisking occasionally, just before serving. The fish must be cooked immediately before serving and cannot be prepared in advance.
Leftover boiled cod should be removed from the cloth, cooled to room temperature within 30 minutes, and stored in an airtight container in the refrigerator for up to 2 days. Gently reheat in a 275°F oven covered with foil for 8-10 minutes, or flake cold into salads. Do not freeze, as the delicate texture will become watery and mealy upon thawing.
AI-generated tips from Chef Cecil's culinary database
The oyster sauce can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat gently in a small saucepan over low heat, whisking occasionally, just before serving. The fish must be cooked immediately before serving and cannot be prepared in advance.
Leftover boiled cod should be removed from the cloth, cooled to room temperature within 30 minutes, and stored in an airtight container in the refrigerator for up to 2 days. Gently reheat in a 275°F oven covered with foil for 8-10 minutes, or flake cold into salads. Do not freeze, as the delicate texture will become watery and mealy upon thawing.
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