Cover a deep dish with puff paste, lay an extra
layer around the edge of the plate, and bake nicely.
When done fill the pie with oysters (cut off the
beards), season with pepper and salt and butter, dust
over a little flour, and cover with thin puff paste.
Bake quickly ; when the top crust is done the oysters
should be. Serve as soon as baked, as the crust
absorbs the gravy. This pie is quite as good cold
as hot.
Oysters Pickled.
Put the oysters which are to be pickled in a
saucepan with their own liquor, and let them boil
gently for 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✪ Oysters Pickled with each pint of
vinegar. Boil this pickle for ten minutes, then
take it off, and when cold pour it over the oysters
and tie them down carefully, or they will spoil.
They will not keep more than a few weeks, there-
fore they should be put into small jars, so that the
contents of one may be finished at once after being
exposed to the air. They should be served in a
32 OYSTERS A LA MODE.
small dish with a little of the pickle strained over
them, and a little finely-minced parsley sprinkled
on the top. Brown bread and butter may be eaten
with them.
Pillau of Oysters.
Wash six ounces of Patna or Java rice
thoroughly and pick out the unhusked grains.
Drain it and put it into- a saucepan, with a pint of
boiling and highly-seasoned gravy✪ Pillau of Oysters. Keep the pan
uncovered ; stir a little at first to prevent the rice
from getting into lumps, and let it boil very gently
till soft. Then put it into a sieve, and let the cold
water run over it for a few moments ; then place
it before the fire to dry. Keep stirring now and
again with a fork to prevent its sticking. Pile it
lightly round a dish, and fill the hollow in the
middle with a pint of rich oyster sauce, according
to recipe for oyster sauce.
Oyster Powder.
Open three dozen oysters and pound them
thoroughly in the mortar with six drachms of salt ;
then press them through a hair sieve. Mix with
them as much dried flour as will make them into a
smooth paste ; this will be a little more than six
ounces. Roll the mixture out three or four times,
and the last time leave it the eighth of an inch
thick. Stamp it into small cakes, dredge these
with flour, dry them gradually in a cool oven, and
be very careful they do not burn. To prevent this,
turn them every twenty minutes. When the cakes
are quite dry crush them to powder, and put ,them
OYSTERS A LA MODE. 33
into bottles, cork and seal them securely, and they
will be ready for use when oysters are out of
season, when sauces flavoured with oysters are re-
quired. For use for sauce, mix three drachms of
the powder smoothly with an ounce of butter and
six tablespoonfuls of milk✪ Oyster Powder ; stir smoothly over a
gentle fire till it boils, season with cayenne and
lemon-juice.
Oyster Pudding (in Scallop Shells). ✪ Oyster Pudding (in Scallop Shells)
Page 17 · 4 recipe records on this page
Presented as published in 1888. 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
Cover a deep dish with puff paste, lay an extra layer around the edge of the plate, and bake nicely. When done fill the pie with oysters (cut off the beards), season with pepper and salt and butter, dust over a little flour, and cover with thin puff paste. Bake quickly ; when the top crust is done the oysters should be. Serve as soon as baked, as the crust absorbs the gravy. This pie is quite as good cold as hot.
Oysters Pickled.
Put the oysters which are to be pickled in a saucepan with their own liquor, and let them boil gently for 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. Boil this pickle for ten minutes, then take it off, and when cold pour it over the oysters and tie them down carefully, or they will spoil. They will not keep more than a few weeks, therefore they should be put into small jars, so that the contents of one may be finished at once 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 finely-minced parsley sprinkled on the top. Brown bread and butter may be eaten with them.
Pillau of Oysters.
Wash six ounces of Patna or Java rice thoroughly and pick out the unhusked grains. Drain it and put it into a saucepan, with a pint of boiling and highly-seasoned gravy. Keep the pan uncovered ; stir a little at first to prevent the rice from getting into lumps, and let it boil very gently till soft. Then put it into a sieve, and let the cold water run over it for a few moments ; then place it before the fire to dry. Keep stirring now and again with a fork to prevent its sticking. Pile it lightly round a dish, and fill the hollow in the middle with a pint of rich oyster sauce, according to recipe for oyster sauce.
Oyster Powder.
Open three dozen oysters and pound them thoroughly in the mortar with six drachms of salt ; then press them through a hair sieve. Mix with them as much dried flour as will make them into a smooth paste ; this will be a little more than six ounces. Roll the mixture out three or four times, and the last time leave it the eighth of an inch thick. Stamp it into small cakes, dredge these with flour, dry them gradually in a cool oven, and be very careful they do not burn. To prevent this, turn them every twenty minutes. When the cakes are quite dry crush them to powder, and put ,them
into bottles, cork and seal them securely, and they will be ready for use when oysters are out of season, when sauces flavoured with oysters are required. For use for sauce, mix three drachms of the powder smoothly with an ounce of butter and six tablespoonfuls of milk ; stir smoothly over a gentle fire till it boils, season with cayenne and lemon-juice.
Oyster Pudding (in Scallop Shells).
Records on this page
Oysters PickledPillau of OystersOyster PowderOyster Pudding (in Scallop Shells)