Cod Fish Gravy & Oyster Sausages
Two vintage seafood recipes from a small-town community cookbook: creamy **Cod Fish Gravy** served over baked potatoes and old-fashioned **Oyster Sausages** — savory oyster-and-veal patties pan-fried until golden.
Recipes on this page
Cod Fish Gravy and Baked Potatoes
Ingredients
- 1 lb salt cod fish
- 6 tablespoons butter
- 6 tablespoons flour
- 3 cups milk
- 8 to 10 medium potatoes
- 1 egg (optional)
Instructions
- Preheat oven to 375°F and bake potatoes for about 1 hour.
- Break salt cod into small pieces. Cover with cold water, bring to a boil, and drain. Repeat this process two more times.
- In the skillet, add butter and milk to the cod.
- Stir in flour and cook, stirring constantly, until the mixture thickens into a smooth gravy.
- Just before serving, break an egg into the hot gravy and stir very lightly (optional).
- Split baked potatoes and spoon the cod gravy generously over the top.
Serves: 8
Oyster Sausages
Ingredients
- ½ pint oysters, ground
- ½ lb lean veal, ground
- 1 cup cracker crumbs
- 2 eggs, well beaten
- Shortening (for frying)
Instructions
- Combine ground oysters, ground veal, cracker crumbs, and beaten eggs.
- Form the mixture into small patties.
- Fry slowly in melted shortening until cooked through and nicely browned on both sides.
FAQ
What is salt cod, and do I need to soak it?
Salt cod is preserved cod packed in salt. This recipe removes excess salt by boiling and draining the fish three times.
Why boil and drain the cod three times?
Repeated boiling and draining removes the strong saltiness so the final gravy tastes balanced.
What are Oyster Sausages?
They are old-fashioned pan-fried patties made from ground oysters mixed with veal, cracker crumbs, and eggs.
Can I serve the cod gravy without potatoes?
Yes. It’s also delicious over toast, biscuits, or alongside vegetables.