COD AND OYSTER SAUCE

(about a dozen), shucked

1-2tsp anchovy sauce (try online) 1 lemon, halved

2 blades of mace

140g (5oz) butter

Flour

Parsley, to garnish

To mark the opening of Wheal Grace mine, in the novel Jeremy Poldark (book two, chapter XIV), Ross and Demelza held a party, serving boiled cod with oyster sauce. ‘Demelza looked round and thought, ‘This is more than we can afford, but it’s quite right not to skimp for such an occasion.’

Serves 6

900g (2lb) cod fillet, washed 2 small shallots, peeled A small bunch of parsley

Salt and black pepper

For the oyster sauce

600ml (1pt) large oysters

Put the fish in a pan. Cover with cold water and add the shallots, parsley and seasoning, then simmer gently for 25-35 minutes until cooked.

Meanwhile, make the sauce. Cook the oysters by placing in a pan with 2tbsp of their liquid or water. Bring to a boil, cover and steam for 5-6 minutes, adding more liquid if needed, then strain. Wash them in cold water and remove their beards.

Put the oysters in a pan and cover with cold water. Add the anchovy sauce, the juice of half the lemon and all the mace. Bring to the boil and thicken with 40g (1½oz) of the butter rolled in flour. Add the rest of the butter and cook until melted.

Take out the mace and add the juice of the other lemon half. Bring gently back to the boil. Drain the cod and serve with the oyster sauce, garnished with parsley.