oven until they are risen and lightly browned ;
then take thorn out, remove the smaller centre
piece, scoop out a Little of the inside, and fill
the empty space with the prepared oysters.
Put on the Ud and serve. The oysters are
prepared as follows : — Beard a dozen oysters,
and cut them into small pieces. Put the liquor
from the oysters and the beards into a saucepan,
with an inch of lemon-rind, a quarter of an inch
of mace, a quarter of a salt-spoonful of grated
nutmeg, a small pinch of cayenne, and a pinch
of pepper, and boil for seven or eight minutes.
Strain the liquid, and thicken it with a dessert-
spoonful of flour and half an ounce of butter ;
mix with it two table-spoonfuls of thick crea✪ Oysters, Patties ofm,
and a dessert-spoonful of lemon -juice, then add
the oysters, simmer all gently together for
three minutes, fiU the patties, and serve. The
ragoiit should be smooth, thick, and delicately
flavoured, and should never be put into the
patties imtil they are baked. Time, about
twenty minutes to bake the patties. Probable
cost, 6d. each. Sufficient for a dozen patties.
Oysters, Patties of (another way) . — Open
and beard a dozen oysters, and cut them into
quarters. Thicken the liquid with a tea-
spoonful of flour and a little butter, season it
with a little salt and cayenne, and mix with it
a table-spoonful of finely-minced parsley. Let
it boil, then put in the oysters, simmer th«m
for two or three minutes, fill up the patties,
and serve. Time, twenty minutes to bake the
patties. Probable cost, 4d. each. Stifficient
for eight or ten patties.
Oysters, Patties of, with Mushrooms.
— Prepare and bake the patties as in the last
recipe. Trim, wash, drain, and dry five or six
button mushrooms. Cut them into small pieces,
and fry them in half an ounce of fresh butter
for four or five minutes. Beard a dozen oysters,
thicken the liq«or with a tea-spoonful of flour,
and pour it over the mushrooms, with a table-
spoonful of veal gravy and a' table-spoonful of
thick cream. Season with'^inch of salt, a pinch
of pepper, a pinch of cayenne✪ Oysters, Patties of (another way), and the eighth
of a small nutmeg, grated. Stir in the oysters,
simmer all gently for two or three minutes, fill
up the patties, and serve. Time, twenty minutes
to bake the patties. Probable cost, 6d. each.
Sufficient for a dozen patties.
Oysters, Pickled. — Put the oysters
which are to be piclcled in a saucepan with their
own liquor, and lot them boil gently for ten or
twelve minutes. Lift them out, put them into
small jars, and cover them. Let the liquid
settle, then pour off the clear part, measure
it, and put it on to boil, with the same quantity
of good vinegar, two blades of mace, a tea-
spdonful of peppercorns, and the thin rind
of half a small lemon✪ Oysters, Pickled with each pint of vinegar.
BoU this pickle for ten minutes, then take it
off, and when cold pour it over the oysters, and
tie them down carefully, or they mil spoil.
Pickled oysters will not keep more than a few
weeks, and they should be put into small jars,
so that the contents of one may be speedily
finished after being exposed to the air. They
should be served in a small dish, with a little
of the pickle strained over them, and a little
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Page 1068 · 4 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
oven until they are risen and lightly browned ; then take them out, remove the smaller centre piece, scoop out a Little of the inside, and fill the empty space with the prepared oysters. Put on the lid and serve. The oysters are prepared as follows : — Beard a dozen oysters, and cut them into small pieces. Put the liquor from the oysters and the beards into a saucepan, with an inch of lemon-rind, a quarter of an inch of mace, a quarter of a salt-spoonful of grated nutmeg, a small pinch of cayenne, and a pinch of pepper, and boil for seven or eight minutes. Strain the liquid, and thicken it with a dessert-spoonful of flour and half an ounce of butter ; mix with it two table-spoonfuls of thick cream, and a dessert-spoonful of lemon -juice, then add the oysters, simmer all gently together for three minutes, fill the patties, and serve. The ragoiit should be smooth, thick, and delicately flavoured, and should never be put into the patties until they are baked. Time, about twenty minutes to bake the patties. Probable cost, 6d. each. Sufficient for a dozen patties.
Oysters, Patties of (another way) . — Open and beard a dozen oysters, and cut them into quarters. Thicken the liquid with a teaspoonful of flour and a little butter, season it with a little salt and cayenne, and mix with it a table-spoonful of finely-minced parsley. Let it boil, then put in the oysters, simmer them for two or three minutes, fill up the patties, and serve. Time, twenty minutes to bake the patties. Probable cost, 4d. each. Sufficient for eight or ten patties.
Oysters, Patties of, with Mushrooms.
— Prepare and bake the patties as in the last recipe. Trim, wash, drain, and dry five or six button mushrooms. Cut them into small pieces, and fry them in half an ounce of fresh butter for four or five minutes. Beard a dozen oysters, thicken the liquor with a tea-spoonful of flour, and pour it over the mushrooms, with a tablespoonful of veal gravy and a table-spoonful of thick cream. Season with a pinch of salt, a pinch of pepper, a pinch of cayenne, and the eighth of a small nutmeg, grated. Stir in the oysters, simmer all gently for two or three minutes, fill up the patties, and serve. Time, twenty minutes to bake the patties. Probable cost, 6d. each. Sufficient for a dozen patties.
Oysters, Pickled. — Put the oysters which are to be pickled in a saucepan with their own liquor, and lot them boil gently for ten or twelve minutes. Lift them out, put them into small jars, and cover them. Let the liquid settle, then pour off the clear part, measure it, and put it on to boil, with the same quantity of good vinegar, two blades of mace, a teaspoonful of peppercorns, and the thin rind of half a small lemon with each pint of vinegar. BoU this pickle for ten minutes, then take it off, and when cold pour it over the oysters, and tie them down carefully, or they mil spoil. Pickled oysters will not keep more than a few weeks, and they should be put into small jars, so that the contents of one may be speedily finished after being exposed to the air. They should be served in a small dish, with a little of the pickle strained over them, and a little
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Records on this page
Oysters, Patties ofOysters, Patties of (another way)Oysters, Patties of, with MushroomsOysters, Pickled