Forcemeat of Oysters for Boiled Fowls or Turkeys

Ingredients

• four ounces of the crumb of a stale loaf of bread
• half a tea-spoonful of salt
• half a tea-spoonful of white pepper
• half a tea-spoonful of pounded mace
• a pinch of cayenne
• two ounces of fresh butter
• the grated rind of half a small lemon
• a table-spoonful of chopped parsley
• a dozen plump oysters
• the yolk of an egg
• a little of the oyster liquid

Method

1. 1

   Mix the bread crumbs with salt, white pepper, mace, cayenne, butter, lemon rind, and parsley.

2. 2

   Stir in chopped oysters, bind with egg yolk and oyster liquid.

3. 3

   For forcemeat balls, pound until smooth.

4. 4

   Serve with oyster sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1064. The excerpt below is the record exactly as published.

four ounces of the crumb of a stale loaf of bread very finely. Add half a tea-spoonful of salt, half a tea- spoonful of white pepper, half a tea-spoonful of pounded mace, a pinch of cayenne, two ounces of fresh butter, broken into small pieces (or if preferred, four ounces of finely-shred beef-suet, though the forcemeat will not then be so deli- cate), the grated rind of half a small lemon, and a table-spoonful of chopped parsley. \Vhen these ingredients are thoroughly mixed, stir in a dozen plump oysters, which have been bearded and cut into small pieces, and bind the prepara- tion together with the yolk of an egg and a little of the oyster liquid

Cook this with the app: pantry check, scaling, and the assistant.