Mock Oysters
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 111. The excerpt below is the record exactly as published.
Mock Oysters. Boil a calf's sweetbread in salted water. Wash some lower oyster sliells in cold water, and on each one lay a little finely minced herring — the Dutch herrmg is the best. Cut the sweetbread into small pieces, and dip these in bread-crumbs seasoned with salt, ample pepper, and a little nutmeg. Lay each piece in a shell. Sprinlde sufficient of the crumbs over them, with here and there a tiny piece of herring, and put a little butter
Cook this with the app: pantry check, scaling, and the assistant.