Cape Cod Turkey (1941)

Cape Cod Turkey

½ lb. salt codfish
3 oz. salt pork
½ cup milk
Flour

Cover the fish with cold water. Bring to a boil. Drain, and boil again. Meanwhile, try out the salt pork, and add an equal amount of flour. Blend the fat and flour. Add the milk to make a gravy. Pour this gravy over the boiled fish.

At first, the cod was salted only in order to preserve it. Them, during the winter, when salt fish was the only fish that they could get, they began to make a virtue out of their necessity. They sold themselves the notion that they liked salt cod. They laid in a supply of well-cured codfish not only in the fall. They laid it in two times a year. Then, after a while, they became convinced that they actually liked the salt cod better than they liked fresh.

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