Fricasseed Oysters

Ingredients

• two ounces of lean ham
• two ounces of fresh butter
• a bunch of parsley
• a sprig of thyme
• a sliced onion
• an inch of thin lemon-rind
• two cloves
• haif a pint of stock or gravy
• a table-spoonful of cream
• two dozen oysters

Method

1. 1

   Cook ham, butter, parsley, thyme, onion, lemon rind, and cloves in a covered pan for 10 minutes.

2. 2

   Add stock and simmer for 20 minutes.

3. 3

   Add oysters, cool slightly, then stir in egg yolk mixed with cream.

4. 4

   Serve hot.

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.

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. If forcemeat balls are required, the mixture should be pounded in a mortar until reduced to a smooth paste. Oyster-sauce should always be served with oyster-forcemeat. Time, haK an hour to pre- pare. Probable cost, 2s. Sufficient to stuff a large fowl. Oysters, Forcemeat of (another way). — Oj^en and beard two dozen fresh oysters, and carefully preserve the liquid. IMince them finely, pound them to a smooth paste, and mix with them five ounces of finely-grated bread-crumbs, an ounce of fresh butter, the rind of half a lemon chopped small, a table-spoonful of minced parsley, a pinch of cayenne, a small tea-spoonful of salt, and half a tea-spoonful of pepper. When well mixed, bind the mixture together with the unbeaten yolk of an egg and a small quan- tity of the oyster liquid, added very gradually. Time, half an hour to prepare. Probable cost, 3s. 3d. Sufficient to stuff a good-sized turkey. Oysters, Forcemeat of (another way). — See Forcemeat of Oysters. Oysters, Fowl with {see Fowl with Oysters, and also Oysters, Poulets and). Oysters, Fresh, To Distinguish. — The fresher oysters are the better. Their freshness may be known by the force with which the shell closes on the Iniife when they are opened. If the shell gapes at all, the oyster is stale. Oysters, Fricasseed. — Cut two ounces of lean ham into dice, and put them into a stew- pan with two ounces of fresh butter, a bunch of parsley, a sprig of thj-me, a sliced onion, an inch of thin lemon-rind, and two cloves. I'lace the cover on the pan, and let the contents steam gently for ten minutes. Pour over them haif a pint of stock or gravy thickened with a OYS (494) OYS spoonful of flour, and simmer for twenty minutes. Add two dozen oysters, and when they are quite hot, draw the saucepan to the side of the hro for a minute or two to cool, then stir in gradually the yolk of an egg, beaten up with a table-spoonful of cream

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