After the lampreys have been cleaned thoroughly
in salt and water, rub them over gently with mixed
white spices, and let them remain twenty-four hours.
Then put them to stew quite gently with the moisture
that has run from them : if not sufficient to cover
them, add a little good stock ; when nearly done stir
a glass of port wine into the stewpan. Small lainperns
are stewed in the same way, after being cleaned in
salt and boiling water. — F. Biickland.
Oysters.
Oysters should always be eaten the instant they
are opened. They are served often before the soup,
in the first course of a dinner, and are arranged
usually in as many plates as there are guests at the
table.
In England oysters are served in their flat shells ;
they are accompanied by brown bread and butter,
pepper and vinegar or quarters of lemon.
In France they are served in their deep shell, in
their own liquor.
Oyster Kromeskis.
Parboil a dozen oysters in their own liquor, remove
their beards, strain the liquor, and cut up the oysters
into small dice ; melt a piece of butter in a saucepan,
stir in a pinch of flour, add the oyster liquor and the
minced oysters, salt and pepper to taste, and a pinch
or two of chopped parsley ; take the saucepan off the
128 OYSTERS.
fire and stir in the yolk of one egg with the juice of
half a lemon. When the mixture is quite cold, divide
it into twelve portions, cut some slices of parboiled
fat bacon✪ Oyster Kromeskis as thin as possible to the size of i^ ins. by
2\ ins. ; wrap each portion tightly in a piece of bacon.
When they are all done, dip them in batter, and fry
them in plenty of hot lard to a light brown colour.
Drain well from fat in front of the fire, and serve
with fried parsley.
Oyster Loaves.
Remove a slice from, the top of some small rolls
the shape of a loaf, scoop out the crumb from the
loaves, and fill them with some oysters just slightly
stewed, with butter or cream, and a portion of bread-
crum✪ Oyster Loavesbs ; replace the tops of the loaves and bake till
crisp. They may be glazed on the outside with
beaten Qgg, if preferred.
Oysters and Macaroni.
Lay some stewed macaroni in a deep dish ; put
upon it a thick layer of oysters, bearded, and seasoned
with cayenne pepper and grated lemon rind ; add a
small teacupful of cream ; strev/ breadcrumbs over the
top✪ Oysters and Macaroni and brown it in a pretty quick oven. Serve hot,
with a piquante sauce.
Stewed Oysters.
A pint of oysters will be sufficient for a moderate-
sized dish, but twice as many will be required for
OYSTERS. 129
a large one. Let them be very carefully opened,
and not mangled in the slightest degree ; wash
them free from, grit in their own strained liquor, lay
them in a very clean stewpan ; strain the liquor a
second time, pour it on them, and heat them slowly
in it. When they arc just beginning to simmer, lift
them out with a slice or a bored wooden spoon, and
take off the beards ; add to the liquor a \ pint of
good cream, a pinch of cayenne, and a little salt ; and
when it boils, stir in from i to 2 ozs. of good butter,
smoothly mixed with a large teaspoonful of flour ;
continue to stir the sauce until these are perfectly
blended with it ; then put in the oysters, and let
them remain by the side of the fire until they are
very hot.✪ Stewed Oysters
Page 54 · 4 recipe records on this page
Presented as published in 1882. 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
After the lampreys have been cleaned thoroughly in salt and water, rub them over gently with mixed white spices, and let them remain twenty-four hours. Then put them to stew quite gently with the moisture that has run from them : if not sufficient to cover them, add a little good stock ; when nearly done stir a glass of port wine into the stewpan. Small lampreys are stewed in the same way, after being cleaned in salt and boiling water. — F. Biickland.
Oysters.
Oysters should always be eaten the instant they are opened. They are served often before the soup, in the first course of a dinner, and are arranged usually in as many plates as there are guests at the table.
In England oysters are served in their flat shells ; they are accompanied by brown bread and butter, pepper and vinegar or quarters of lemon.
In France they are served in their deep shell, in their own liquor.
Oyster Kromeskis.
Parboil a dozen oysters in their own liquor, remove their beards, strain the liquor, and cut up the oysters into small dice ; melt a piece of butter in a saucepan, stir in a pinch of flour, add the oyster liquor and the minced oysters, salt and pepper to taste, and a pinch or two of chopped parsley ; take the saucepan off the
fire and stir in the yolk of one egg with the juice of half a lemon. When the mixture is quite cold, divide it into twelve portions, cut some slices of parboiled fat bacon as thin as possible to the size of i^ ins. by 2\ ins. ; wrap each portion tightly in a piece of bacon. When they are all done, dip them in batter, and fry them in plenty of hot lard to a light brown colour. Drain well from fat in front of the fire, and serve with fried parsley.
Oyster Loaves.
Remove a slice from the top of some small rolls the shape of a loaf, scoop out the crumb from the loaves, and fill them with some oysters just slightly stewed, with butter or cream, and a portion of breadcrumbs ; replace the tops of the loaves and bake till crisp. They may be glazed on the outside with beaten egg, if preferred.
Oysters and Macaroni.
Lay some stewed macaroni in a deep dish ; put upon it a thick layer of oysters, bearded, and seasoned with cayenne pepper and grated lemon rind ; add a small teacupful of cream ; strev/ breadcrumbs over the top and brown it in a pretty quick oven. Serve hot, with a piquante sauce.
Stewed Oysters.
A pint of oysters will be sufficient for a moderatesized dish, but twice as many will be required for
a large one. Let them be very carefully opened, and not mangled in the slightest degree ; wash them free from grit in their own strained liquor, lay them in a very clean stewpan ; strain the liquor a second time, pour it on them, and heat them slowly in it. When they arc just beginning to simmer, lift them out with a slice or a bored wooden spoon, and take off the beards ; add to the liquor a \ pint of good cream, a pinch of cayenne, and a little salt ; and when it boils, stir in from i to 2 ozs. of good butter, smoothly mixed with a large teaspoonful of flour ; continue to stir the sauce until these are perfectly blended with it ; then put in the oysters, and let them remain by the side of the fire until they are very hot.
Records on this page
Oyster KromeskisOyster LoavesOysters and MacaroniStewed Oysters