Forcemeat of Oyster
From Cassell's dictionary of cookery, 1892
Serves 2
May be made into balls and used as a garnish.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 532. The excerpt below is the record exactly as published.
Forcemeat of Oyster.— Get very fresh oysters, beard them, and cut them into quarters. Grate bread enough to fill half a pint, and one ounce and a half of finely-shred suet or butter, which should be broken into bits. Mix all these ingredients together with a good flavouring of herbs, and a seasoning of salt, pe2:)per, and grated nutmeg. Bind with two well-beaten eggs. This forcemeat is for boiled or roast turkey. It may be made also into balls and used as a garnish. Eighteen oysters are suffi- cient for one turkey. Forcemeat of Pasty. — Take an equal weight of bacon and lean pork, a pound of each, and two poimds of veal. Lay them in slices in a stewpan, with just enough water to keep the meat from sticking to the bottom, two ounces of butter, a shi-ed onion, and a tea- spoonful of white pepper
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