OYSTERS, to Fry, — Make a
batter of flour, milk, and eggs, season
it a very little, dip the oysters into it,
and fry them a fine yellow brown. A
little nutmeg should be put into the sea-
soning, and a few crumbs of bread into
the flour.
OYSTERS, to Fry.— Take 2
dozen large oysters ; beat the yolks of a
eggs ; add to it a little nutmeg, a blade
of mace pounded, a spoonful of flour,
and a little salt ; dip in the oysters, and
fry them in lard a light brown ; if agree-
able, a little shred parsley may be added.
They are a proper garnish for cod's-
hsad, calf’s head, or most made dishes.
OYSTER KETCHUP.-Beard
the oysters ; boil them up in their liquor ;
strain, and pound them in a mortar ;
boil the beards in spring water, and
strain it to the first oyster liquor ; boil
the pounded oysters in the mixed liquors
with beaten mace and pepper. Some
add a very little mushroom ketchup,
vinegar, or lemon-juice ; but the less the
natural flavour is over-powered the bet-
ter ; only spice is necessary for its pre-
servation. This oyster ketchup will
keep perfectly good longer than oysters
are ever out of season in England.
OYSTER LOAVES. — Open
them, and save the liquor ; wash them
in it ; then strain it through a sieve, and
put a little of it into a tosser with a bit
of good butter and flour, white pepper,
a scrape of nutmeg, and a little cream.
Stew them, and cut in dice ; put them
into rolls sold for the purpose.
OYSTER PATTIES.— Put a
fine puff paste into small patty-pans,
and cover with paste, with a bit of
bread in each ; and against they are
baked have ready the following to fill
with, taking out the bread. Take off
the beards of the oysters, cut the other
parts in small bits, put them in a small
tosser, with a grate of nutmeg, the least
white pepper, and salt, a morsel of
lemon-peel, cut so small that you can
scarcely see it, a little cream, and a
little of the oyster liquor. Simmer for a
few minutes before you fill.
Observe to put a bit of crust into all
patties to keep them hollow while baking
OYSTERS, to Pickle.— Wash
4 dozen of the largest oysters you can
get in their own liquor, wipe them dry,
strain the liquor off, adding to it, a des-
sert-spoonful of pepper, 2 blades of
mace, a table-sp‘oonfiil of salt, if the
liquor be not veiy salt, 3 of white wine,
and 4 of vinegar✪ Pickled Oysters. — Simmer the oysters
a few minutes in the liquor, then put
them in small jars and boil the pickle
up, skim it, and when cold, pour over
the oysters : cover close.
OYSTERS, to Pickle. — Open
the number you intend to pickle, put
them into a saucepan with their own
liquor for 10 minutes, simmer them very
gently ; then put them into a jar, one
by one, that none of the grit may stick
to them, and cover them when cold
with the pickle thus made. Boil the
liquor with a bit of mace, lemon-peel,
and black peppers, aud to every too
put a spoonfuls of the best vinegar.
OYS
288
PA1
They should be kept in small jars,
and tied close with bladder, or the air
will spoil them. *
OYSTER SAUCE.— Save the
Hquor in opening the oysters ; and boil
it with the beards, a bit of mace, and
lemon-peel. Throw the oysters into
cold water, and drain it off. Strain the
liquor, and put it into a saucepan with
them, and as much butter, mixed with
mills, as will make sauce enough ; but
fust rub a little &our with it. ✪ Oyster Sauce
Consult me
1902Page 359 · 2 recipe records on this page
Presented as published in 1902. 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
OYSTERS, to Fry, — Make a batter of flour, milk, and eggs, season it a very little, dip the oysters into it, and fry them a fine yellow brown. A little nutmeg should be put into the seasoning, and a few crumbs of bread into the flour.
OYSTERS, to Fry.— Take 2 dozen large oysters; beat the yolks of 6 eggs; add to it a little nutmeg, a blade of mace pounded, a spoonful of flour, and a little salt ; dip in the oysters, and fry them in lard a light brown ; if agreeable, a little shred parsley may be added. They are a proper garnish for cod's head, calf's head, or most made dishes.
OYSTER KETCHUP.-Beard the oysters ; boil them up in their liquor ; strain, and pound them in a mortar ; boil the beards in spring water, and
strain it to the first oyster liquor ; boil the pounded oysters in the mixed liquors with beaten mace and pepper. Some add a very little mushroom ketchup, vinegar, or lemon-juice ; but the less the natural flavour is over-powered the better ; only spice is necessary for its preservation. This oyster ketchup will keep perfectly good longer than oysters are ever out of season in England.
OYSTER LOAVES. — Open them, and save the liquor ; wash them in it ; then strain it through a sieve, and put a little of it into a tosser with a bit of good butter and flour, white pepper, a scrape of nutmeg, and a little cream. Stew them, and cut in dice ; put them into rolls sold for the purpose.
OYSTER PATTIES.— Put a fine puff paste into small patty-pans, and cover with paste, with a bit of bread in each ; and against they are baked have ready the following to fill with, taking out the bread. Take off the beards of the oysters, cut the other parts in small bits, put them in a small tosser, with a grate of nutmeg, the least white pepper, and salt, a morsel of lemon-peel, cut so small that you can scarcely see it, a little cream, and a little of the oyster liquor. Simmer for a few minutes before you fill.
Observe to put a bit of crust into all patties to keep them hollow while baking OYSTERS, to Pickle.— Wash 4 dozen of the largest oysters you can get in their own liquor, wipe them dry, strain the liquor off, adding to it, a dessert-spoonful of pepper, 2 blades of mace, a table-spoonful of salt, if the liquor be not very salt, 3 of white wine, and 4 of vinegar. — Simmer the oysters a few minutes in the liquor, then put them in small jars and boil the pickle up, skim it, and when cold, pour over the oysters : cover close.
OYSTERS, to Pickle. — Open the number you intend to pickle, put them into a saucepan with their own liquor for 10 minutes, simmer them very gently ; then put them into a jar, one by one, that none of the grit may stick to them, and cover them when cold with the pickle thus made. Boil the liquor with a bit of mace, lemon-peel, and black peppers, aud to every too put a spoonfuls of the best vinegar.
OYS
PA1
They should be kept in small jars, and tied close with bladder, or the air will spoil them. *
OYSTER SAUCE.— Save the liquor in opening the oysters; and boil it with the beards, a bit of mace, and lemon-peel. Throw the oysters into cold water, and drain it off. Strain the liquor, and put it into a saucepan with them, and as much butter, mixed with milk, as will make sauce enough; but first rub a little flour with it.
Records on this page
Pickled OystersOyster Sauce