Hashed Oysters

Ingredients

• twelve oysters
• two ounces of butter
• eight ounces of cod fish
• one teaspoonful of chopped parsley
• one of spring onions
• one of mushrooms
• half a teaspoonful of flour
• wet it afterwards with a little vinegar
• the yolks of two eggs
• a little milk

Method

1. 1

   Open oysters, strain liquor, and chop oysters.

2. 2

   Pound cod fish and mix with oyster liquor, butter, parsley, onions, and mushrooms.

3. 3

   Stir on fire, add flour and vinegar, simmer until reduced.

4. 4

   Before serving, add egg yolks diluted with milk.

As published

This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 11. The excerpt below is the record exactly as published.

Hashed Oysters. Open twelve oysters, put the liquor in a stew- pan, and the oysters in a saucepan, and when nearly boiling take them out and put them in cold water, strain them off, cut away the hard part of the oyster, which must be chopped fine ; then pound eight ounces of cod fish, and put this with the oyster liquor, and two ounces of butter, one tea- spoonful of chopped parsley, one of spring onions, and one of mushrooms. Stir all this on the fire, add half a teaspoonful of flour, wet it afterwards with a little vinegar, and let it simmer till nearly all the sauce is reduced. Just before serving add to it the yolks of two eggs diluted with a little milk

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