Originally Published:
Jubilee Cook Book, 1887
Original Images:

Wash thoroughly, scrape off the skin with a knife, cut across in rather thin slices, stew until tender in water sufficient to cover, add a piece of codfish to season. When done, remove the codfish, thicken with flour rubbed smooth with butter. Toast slices of bread, put in a dish and pour the vegetable oysters over. Send to the table hot.