Take two or three pounds of codfish - crimped, if possible - lay on a plate set on a napkin; tie up the four corners, and put it into as much boiling water as will cover it, with one level tablespoonful of salt and the same of vinegar to the quart; of water.

Scald two dozen oysters in their own liquor; let them get firm, but they must not boil; put a strainer on a bowl; pour them into it. Take the frill or beard from the oysters; put them back in the liquor. Put in a saucepan one good tablespoonful of butter, the same of flour; stir over the fire till they bubble; do not let them burn; pour the oysters and half a pint of the liquor to the butter and flour; stir till smooth and just boiling, then add one gill of cream; let it come again to the boiling point; season with white pepper, and very little salt, if the oyster liquor is not salt enough; pour this over the fish.

Thi sauce should be quite thick, so that it will not run off the fish but mask it. If the tablespoonful of flour was a quite full one it will be so, but if you have any doubts, don't put quite all the half-pint of oyster liquor until the cream is in; you can always make thinner, but without spoiling the oysters you cannot boil it down to get thick, as you would do for ordinary white sauce that is too thin.

Garnish with parsley and lemon.