Games
Come in. Pull up a chair.
Them days you sent a youngster up the road to say there was a game on. Now you send the code, and if a chair's still empty when you deal, one of the regulars takes it.
Advertise here
Skipper
Got a place worth the drive?
Down the road
Well, Sunday after Mass we'd walk it. Start at the gate and go down, and every house along here I'll tell you who's in it.
On the go
Them days the garden party was the whole summer. Here's what's on the go now, and when.
The kitchen
Well, Sunday the pot was on before Mass and the smell of it met you at the gate. Here's what was in it, and how it's done.
Cod au gratin
Fresh cod baked under a cheese sauce with a crumb top.
Feeds six · About an hour and a quarter
What you need
- 3 lb fresh cod fillets
- 3 tbsp butter
- 3 tbsp flour
- 2 cups whole milk
- 2 tbsp Dijon mustard
- 1 tsp grated lemon zest
- 1 tsp summer savoury
- 1/2 cup shredded parmesan
- 1 1/2 cups shredded mild cheddar
- 1 cup cracker crumbs
- 1 tbsp olive oil
- salt and pepper
How it's done
- 1. Scald the milk until it is just under the boil.
- 2. Cook the butter and flour together in a saucepan two minutes, then whisk in the hot milk slowly.
- 3. Cook until it thickens. Stir in the lemon zest, Dijon and savoury, and season.
- 4. Lay the cod in a greased nine-inch dish, pour the sauce over it and cover with the cheeses.
- 5. Mix the cracker crumbs with the olive oil, scatter them over, and bake until browned and bubbling.
Where to get a feed
On the menu at most sit-down places that serve fish, from town to the smallest harbour.
Where that comes from
The hall
Them days the hall had a dance Saturday and the kitchen had music the rest of the week. It's still playing. Come in and listen.
The yarns
He said, you know the one about the light on the water. I said, I do. That's a story, mind, and I'll tell you which parts.
Not the house
No, I said, that's not the house. It was down just below there. Go back up the road.
Back up the road
