A Finer Oyster Forcemeat
From Modern cookery, in all its branches, 1884
Serves 4
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 161. The excerpt below is the record exactly as published.
A FINER OYSTER FORCEMEAT. Pound the preceding forcemeat to the smoothest paste, with the addition only of half an ounce of fresh butter
Cook this with the app: pantry check, scaling, and the assistant.