a dozen oysters, and carefully preserve the
liquor. Put a piece of butter the size of a small
egg into an enamelled saucepan, pour the
oysters and their liquor upon this, and dredge a
httle flour over them. Season with a pinch of
salt and cayenne, and a little grated nutmeg,
and add three table-spoonfuls of cold water✪ Oysters, Stewed, Economical.
Shake the saucepan over a gentle fire until the
sauce is smooth and thick, but the oysters must
not be allowed to boil. Serve on toast, and
pour out the gravy very carefully, so a.s to
leave undisturbed any grit or sediment that
may have settled to the bottom. Time, a
quarter of an hour. Probable cost, 2s. Suffi-
cient for one or two persons.
Oysters, Sweetbread and.— Take a
calf's sweetbread. Soak it in cold water for an
hour, boil it in salt and water for ten minutes,
and then cut it into pieces about the size
of an oyster, and with it two ounces of bacon.
Beard a dozen large oysters, and mix them with
the moat. Sprinkle over all a little pepper and
salt, two table-spoonfuls of chopped parsley, a
finely-minced shallot, half a tea-spoonful of
powdered thjTne, and four ounces of finely-
grated bread-crumbs. Place the sweetbread,
oysters, and bacon alternately upon small
skewers. Fry them in hot butter until they
are lightly browned, then remove the skewers,
and serve the oysters, &c., on a hot dish.
Squeeze the juice of a lemon over them, and
pour half a pint of good brown gravy upon
them. Probable cost, 3s. Sufficient for five oi'
six persons.
Oysters, To Keep.— Cover the oysters
with cold salt and water, allowing six ounces
of salt to each gallon of water. When they
have lain for twelve hours, di-ain them, and
leave them bare for the same length of time,
then put fresh salt and water over them again,
and repeat this change every twelve hours
until the oysters are wanted for the table.
They may be kept alive thus for a week or ten
days in moderate weather. When oysters are
carefully and tightly packed in barrels directly
they are taken from the beds, they will keep
good for some days without water. A handfiil
of oatmeal is occasionally put into the water
which covers them, with the idea oi feeding the
oysters, but though this improves their appear-
ance, it quite spoils their flavour.
Oysters, Vol-au-Vent of. —Put half a
pound of dried and sifted flour into a basin,
salt it slightly, and malvc it into a soft paste by
stirring into it the yolk of an egg, which has
been beaten up with the strained juice of half
a lemon and a little cold-water. Put the paste
on a slab, and lay half a pound of fresh butter
in the middle of' it, then roll it out four or five
times, and put it in a cold place for an hour.
At the end of that time roU it out again once
or twice, and leave it a little more than an inch
thick. Dip a knife into hot water, and cut the
paste to the size and shape of the dish on which
the vol-au-vent is to be served. Mark the cover
by making an even incision the third of an
OYS
( 499 )
PAL
✪ Oysters Vol-au-Vent
Page 1074 · 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
a dozen oysters, and carefully preserve the liquor. Put a piece of butter the size of a small egg into an enamelled saucepan, pour the oysters and their liquor upon this, and dredge a little flour over them. Season with a pinch of salt and cayenne, and a little grated nutmeg, and add three table-spoonfuls of cold water. Shake the saucepan over a gentle fire until the sauce is smooth and thick, but the oysters must not be allowed to boil. Serve on toast, and pour out the gravy very carefully, so as to leave undisturbed any grit or sediment that may have settled to the bottom. Time, a quarter of an hour. Probable cost, 2s. Sufficient for one or two persons.
Oysters, Sweetbread and.— Take a
calf's sweetbread. Soak it in cold water for an hour, boil it in salt and water for ten minutes, and then cut it into pieces about the size of an oyster, and with it two ounces of bacon. Beard a dozen large oysters, and mix them with the meat. Sprinkle over all a little pepper and salt, two table-spoonfuls of chopped parsley, a finely-minced shallot, half a tea-spoonful of powdered thyme, and four ounces of finelygrated bread-crumbs. Place the sweetbread, oysters, and bacon alternately upon small skewers. Fry them in hot butter until they are lightly browned, then remove the skewers, and serve the oysters, &c., on a hot dish. Squeeze the juice of a lemon over them, and pour half a pint of good brown gravy upon them. Probable cost, 3s. Sufficient for five or six persons.
Oysters, To Keep.— Cover the oysters with cold salt and water, allowing six ounces of salt to each gallon of water. When they have lain for twelve hours, di-ain them, and leave them bare for the same length of time, then put fresh salt and water over them again, and repeat this change every twelve hours until the oysters are wanted for the table. They may be kept alive thus for a week or ten days in moderate weather. When oysters are carefully and tightly packed in barrels directly they are taken from the beds, they will keep good for some days without water. A handful of oatmeal is occasionally put into the water which covers them, with the idea oi feeding the oysters, but though this improves their appearance, it quite spoils their flavour.
Oysters, Vol-au-Vent of. —Put half a pound of dried and sifted flour into a basin, salt it slightly, and make it into a soft paste by stirring into it the yolk of an egg, which has been beaten up with the strained juice of half a lemon and a little cold-water. Put the paste on a slab, and lay half a pound of fresh butter in the middle of it, then roll it out four or five times, and put it in a cold place for an hour. At the end of that time roll it out again once or twice, and leave it a little more than an inch thick. Dip a knife into hot water, and cut the paste to the size and shape of the dish on which the vol-au-vent is to be served. Mark the cover by making an even incision the third of an
OYS
( 499 )
PAL
Records on this page
Oysters, Sweetbread andOysters, Stewed, EconomicalOysters Vol-au-Vent