Take one-half pound of salted codfish which has been soaked to
remove
the saltiness. Remove the skin and bones, and cut the codfish into
small squares. Then dip it again into fresh water, and put the squares
onto a napkin to dry. The fish may either be left as it is, or before
proceeding, you may roll it in flour and fry it in lard or oil.

Then take two good-sized green peppers, roast them on top of the
stove, remove the skins and seeds, wash them, dry them, and cut them
in narrow strips. When this is done put three generous tablespoons of
olive-oil into a saucepan with one onion cut up small, and fry the
onion over a slow fire.

Take two big tomatoes, skin them, remove the seeds and hard parts,
and
cut them into small pieces. When the onion has taken a good color, add
the tomatoes, and cook until they sputter, then add the peppers and a
little salt and pepper. If the sauce is too thick add a little water.
When the peppers are half cooked, add some chopped-up parsley and
the
codfish. Cover up the saucepan and let it simmer until the fish is
cooked.

This dish is also good cold.

Tags: seafood barbeque vintage

Chop some fine raw oysters, omitting the hard part; mix them with salt, and nutmeg, and add some beaten yolk of egg to bind the other ingredients. Cut some very thin slices of cold ham or bacon, and cover the birds with them; then wrap them closely in sheets of white paper well buttered, put them on the spit, and roast them before a clear fire. Send them to table with oyster-sauce in a boat. Pies may be made of any of these birds in the same manner as a pigeon pie.

Tags: seafood pork pie barbeque vintage

Pick and draw them very carefully, salt and dredge with flour, and roast with a quick fire ten or fifteen minutes. Serve on toast with butter and pepper. You can put in each one an oyster dipped in butter and then in bread crumbs before roasting. They are also very nice broiled.

Tags: seafood bread barbeque vintage

Take the greatest Oysters you can get, and as you open them, put them into a Dish with their own Liquor, then take them out of the Dish, and put them into another, and pour the Liquor to them, but be sure no gravell get amongst them; then set them covered on the fire, and scald them a little in their owne Liquor, and when they are cold, draw eight or ten Lards through each Oyster; season your Lard first with Cloves, Nutmeg beaten very small, Pepper; then take two woodden Lard Spits, and spit your Oysters thereon, then tye them to another spit, and roast them. In the roasting bast them with Anchovy sauce, made with some of the Oyster Liquor, and let them drip into the same dish where the Anchovy sauce is; when they be enough, bread them with the crust of a roul grated on them, and when they be brown, draw them off, then take the sauce wherewith you basted your Oysters, and blow off the fat, then put the same to the Oysters, wring in it the juyce of a Lemon, so serve it.

Tags: seafood bread barbeque vintage