perfect, and the expert operator will be able to
keep up a continual supply as fast as he can
manage to eat them. When they are thoroughly
cooked they should be taken from the fire, a
second batch inserted, and the still hissing and
spluttering molluscs be eaten ' scorching ' hot.
. ' . . No one who has not eaten oysters
dressed in this primitive mode has the least
idea of the piquant flavour of which they are
capable. Stewed in their own juice, the action
of fire only brings out the full flavour, and as
the juice is consumed as well as the oyster
there is no waste, and no dissipation of the
indescribable but potent aroma."
Oysters, Forcemeat of, for Boiled
Fowls or Turkeys.— Grate four ounces of
the crumb of a stale loaf of bread very finely.
Add half a tea-spoonful of salt, half a tea-
spoonful of white pepper, half a tea-spoonful of
pounded mace, a pinch of cayenne, two ounces
of fresh butter, broken into small pieces (or if
preferred, four ounces of finely-shred beef-suet,
though the forcemeat will not then be so deli-
cate), the grated rind of half a small lemon, and
a table-spoonful of chopped parsley. \Vhen
these ingredients are thoroughly mixed, stir in
a dozen plump oysters, which have been bearded
and cut into small pieces, and bind the prepara-
tion together with the yolk of an egg and a
little of the oyster liquid✪ Forcemeat of Oysters for Boiled Fowls or Turkeys. If forcemeat balls
are required, the mixture should be pounded in
a mortar until reduced to a smooth paste.
Oyster-sauce should always be served with
oyster-forcemeat. Time, haK an hour to pre-
pare. Probable cost, 2s. Sufficient to stuff a
large fowl.
Oysters, Forcemeat of (another way).
— Oj^en and beard two dozen fresh oysters, and
carefully preserve the liquid. IMince them finely,
pound them to a smooth paste, and mix with
them five ounces of finely-grated bread-crumbs,
an ounce of fresh butter, the rind of half a lemon
chopped small, a table-spoonful of minced parsley,
a pinch of cayenne, a small tea-spoonful of salt,
and half a tea-spoonful of pepper. When
well mixed, bind the mixture together with
the unbeaten yolk of an egg and a small quan-
tity of the oyster liquid, added very gradually.
Time, half an hour to prepare. Probable cost,
3s. 3d. Sufficient to stuff a good-sized turkey.
Oysters, Forcemeat of (another way).
— See Forcemeat of Oysters.
Oysters, Fowl with {see Fowl with
Oysters, and also Oysters, Poulets and).
Oysters, Fresh, To Distinguish. —
The fresher oysters are the better. Their
freshness may be known by the force with
which the shell closes on the Iniife when
they are opened. If the shell gapes at all, the
oyster is stale.
Oysters, Fricasseed. — Cut two ounces of
lean ham into dice, and put them into a stew-
pan with two ounces of fresh butter, a bunch
of parsley, a sprig of thj-me, a sliced onion, an
inch of thin lemon-rind, and two cloves.
I'lace the cover on the pan, and let the contents
steam gently for ten minutes. Pour over them
haif a pint of stock or gravy thickened with a
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Page 1064 · 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
perfect, and the expert operator will be able to keep up a continual supply as fast as he can manage to eat them. When they are thoroughly cooked they should be taken from the fire, a second batch inserted, and the still hissing and spluttering molluscs be eaten ' scorching ' hot. . ' . . No one who has not eaten oysters dressed in this primitive mode has the least idea of the piquant flavour of which they are capable. Stewed in their own juice, the action of fire only brings out the full flavour, and as the juice is consumed as well as the oyster there is no waste, and no dissipation of the indescribable but potent aroma."
Oysters, Forcemeat of, for Boiled Fowls or Turkeys.— Grate four ounces of the crumb of a stale loaf of bread very finely. Add half a tea-spoonful of salt, half a teaspoonful of white pepper, half a tea-spoonful of pounded mace, a pinch of cayenne, two ounces of fresh butter, broken into small pieces (or if preferred, four ounces of finely-shred beef-suet, though the forcemeat will not then be so delicate), the grated rind of half a small lemon, and a table-spoonful of chopped parsley. When these ingredients are thoroughly mixed, stir in a dozen plump oysters, which have been bearded and cut into small pieces, and bind the preparation together with the yolk of an egg and a little of the oyster liquid. If forcemeat balls are required, the mixture should be pounded in a mortar until reduced to a smooth paste. Oyster-sauce should always be served with oyster-forcemeat. Time, haK an hour to prepare. Probable cost, 2s. Sufficient to stuff a large fowl.
Oysters, Forcemeat of (another way). — Open and beard two dozen fresh oysters, and carefully preserve the liquid. Mince them finely, pound them to a smooth paste, and mix with them five ounces of finely-grated bread-crumbs, an ounce of fresh butter, the rind of half a lemon chopped small, a table-spoonful of minced parsley, a pinch of cayenne, a small tea-spoonful of salt, and half a tea-spoonful of pepper. When well mixed, bind the mixture together with the unbeaten yolk of an egg and a small quantity of the oyster liquid, added very gradually. Time, half an hour to prepare. Probable cost, 3s. 3d. Sufficient to stuff a good-sized turkey.
Oysters, Forcemeat of (another way). — See Forcemeat of Oysters.
Oysters, Fowl with {see Fowl with Oysters, and also Oysters, Poulets and).
Oysters, Fresh, To Distinguish. —
The fresher oysters are the better. Their freshness may be known by the force with which the shell closes on the knife when they are opened. If the shell gapes at all, the oyster is stale.
Oysters, Fricasseed. — Cut two ounces of lean ham into dice, and put them into a stewpan with two ounces of fresh butter, a bunch of parsley, a sprig of thyme, a sliced onion, an inch of thin lemon-rind, and two cloves. Place the cover on the pan, and let the contents steam gently for ten minutes. Pour over them haif a pint of stock or gravy thickened with a
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Records on this page
Forcemeat of Oysters for Boiled Fowls or TurkeysForcemeat of Oysters (Another Way)Fricasseed Oysters