dozen oysters, and boU them in their own liquor
for two minutes, to harden them, then cool, beard
and halve or quarter them. Mix an oimco of
butter and an ounce of flour smoothly together
in a stewpan. Add the oyster liquor, a pinch
of cayenne, the eighth of a small nutmeg,
grated, and as much milk as will make the
quantity up to three-quarters of a pint. Stir
the whole gently over the fire until the sauce i.s
smooth and thick, then put in the oj^sters, and
when they are warmed through, serve im-
mediately. A little lemon- juice and anchovy
may be added, if liked. Time, twenty minutes.
Probable cost, 23. Sufficient for three or four
persons.
Oysters, Sauce of. White (another way).
— Open and beard a dozen oysters, as in the last
recipe. Put the beards into a stewpan with the
liquor, a quarter of a pint of white stock, half
a dozen peppercorns, an inch of thin lemon-
rind, and a bay-leaf, and let them simmer very
gently for a quarter of an hour. Mix an ounce
of butter✪ Oysters, Sauce of, White smoothly with an ounce of flour, add
the strained liquor, a pinch of salt and cayenne,
a glassful of sherrj^ or madeira, a dessert-spoonful
of lemon- juice, and the oysters. When these
ingredients are hot through, draw the saucepan
to the side, and stir in very gradually the well-
beaten yolks of three eggs. Mix thoroughly,
and serve immediately. If the sauce is allowed
to boil after the oysters are added, they will be
hard and leathery. Probable cost, 2s. 6d.
Sufficient for five or six persons.
Oysters, Sausages of.— Large stewing
oysters are the best for making sausages. Open
two dozen oysters, and mince them finely. Mix
with them six ounces of grated broad-crumbs,
which have been soaked for a few minutes in
the oyster liquor, and six ounces of finely-shred
beef' suet. Season the mixture with a salt-
spoonful of powdered mace, half a salt-spoonful
of salt, half a salt-spoonful of jjepper, and a pinch
of cayenne, and moisten it with the weU-beaten
j'olks of two eggs. Make up the mixture into
small sausages, about three inches long, flour
these well, and fry them in hot fat until they
are lightly broviTied. Drain them, and serve
piled high on a napkin, and garnished
with parsley. This preparation is better for
being made two or three hours before it is
wanted. Sometimes a smaU quantity of minced
veal is added. Time, seven or eight minutes to
fry the sausages. Probable cost, 4s. Sufficient
for three or four persons.
Oysters, Scalloped.— Scalloped oysters
ought properly to be served in sc<alloi>s of silver
or earthenware ; but when these are not at hand,
a small dish will answer the purpose, or the
deep shells of the oysters, which have been
thoroughly cleansed. Oysters dressed in this
way should be small, plump, and juicy ; large,
coarse oysters would not be at all nice. Open
and beard two dozen oysters, and cut each one
into two. Dissolve two ounces of butter in a
stewpan, mix it smoothly with two ounces of
Page 1071 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
dozen oysters, and boil them in their own liquor for two minutes, to harden them, then cool, beard and halve or quarter them. Mix an ounce of butter and an ounce of flour smoothly together in a stewpan. Add the oyster liquor, a pinch of cayenne, the eighth of a small nutmeg, grated, and as much milk as will make the quantity up to three-quarters of a pint. Stir the whole gently over the fire until the sauce is smooth and thick, then put in the oysters, and when they are warmed through, serve immediately. A little lemon- juice and anchovy may be added, if liked. Time, twenty minutes. Probable cost, 23. Sufficient for three or four persons. Oysters, Sauce of. White (another way).
— Open and beard a dozen oysters, as in the last recipe. Put the beards into a stewpan with the liquor, a quarter of a pint of white stock, half a dozen peppercorns, an inch of thin lemonrind, and a bay-leaf, and let them simmer very gently for a quarter of an hour. Mix an ounce of butter smoothly with an ounce of flour, add the strained liquor, a pinch of salt and cayenne, a glassful of sherrj^ or madeira, a dessert-spoonful of lemon- juice, and the oysters. When these ingredients are hot through, draw the saucepan to the side, and stir in very gradually the wellbeaten yolks of three eggs. Mix thoroughly, and serve immediately. If the sauce is allowed to boil after the oysters are added, they will be hard and leathery. Probable cost, 2s. 6d. Sufficient for five or six persons.
Oysters, Sausages of.— Large stewing oysters are the best for making sausages. Open two dozen oysters, and mince them finely. Mix with them six ounces of grated broad-crumbs, which have been soaked for a few minutes in the oyster liquor, and six ounces of finely-shred beef' suet. Season the mixture with a saltspoonful of powdered mace, half a salt-spoonful of salt, half a salt-spoonful of pepper, and a pinch of cayenne, and moisten it with the weU-beaten yolks of two eggs. Make up the mixture into small sausages, about three inches long, flour these well, and fry them in hot fat until they are lightly browned. Drain them, and serve piled high on a napkin, and garnished with parsley. This preparation is better for being made two or three hours before it is wanted. Sometimes a smaU quantity of minced veal is added. Time, seven or eight minutes to fry the sausages. Probable cost, 4s. Sufficient for three or four persons.
Oysters, Scalloped.— Scalloped oysters ought properly to be served in scallops of silver or earthenware ; but when these are not at hand, a small dish will answer the purpose, or the deep shells of the oysters, which have been thoroughly cleansed. Oysters dressed in this way should be small, plump, and juicy ; large, coarse oysters would not be at all nice. Open and beard two dozen oysters, and cut each one into two. Dissolve two ounces of butter in a stewpan, mix it smoothly with two ounces of
Records on this page
Oysters, ScallopedOysters, Sauce of. Brown (another way)Oysters, Sauce of, White