Oyster Dressing

Ingredients

• Half a pint of oysters
• half a loaf of bread
• a tablespoon of butter
• a pinch of salt
• a pinch of pepper
• a pinch of thyme

Method

1. 1

   Break the bread in fine pieces and soak in enough water to moisten it.

2. 2

   Add butter, salt, pepper, thyme, and stir in the raw oysters.

As published

This recipe was extracted from Cooks in clover (1889), page 13. The excerpt below is the record exactly as published.

a tablespoon of butter. Mix with the gravy and put into a mould, well buttered. Set in a cool place for twelve hours, or until perfectly firm. Cut in slices for the table. It is better to make it the day before it is wanted for use. Mrs. G. F. Smith. Chicken Pudding. — The fowl should be young and tender, and divided at every joint; s-eason with pepper, salt, and a lump of butter the size of an egg, to each chicken. Stew slowly half an hour or until tender. Take them out on a hot dish, setting aside some of the liquor for gravy. Make a batter of one quart of milk, three cups of flour, three tablespoons of melted butter, one-half teaspoon of soda, one of cream-tartar, four well beaten eggs, and a little salt. Put a layer of chicken in the bottom of the dish and pour some batter over it, then the re- mainder of the chicken and the rest of the batter. The batter must form the crust. Bake in a moder- ate oven. Beat up an e^%^ and stir into the gravy that was set aside; thicken with rice or wheat flour. Mrs. O. W. Fowler. Boned Chicken. — Boil one large chicken, cover- ing it entirely with water; boil until the meat falls from the bones ; put it on a dish to cool, leaving the bones to boil about twenty minutes longer; strain the liquid and let it cool. When cold, cut the chicken into small pieces, take the fat from the jelly, warm the jelly, season to taste with salt and POULTRY AND GAME. 19 pepper, and add a small tablespoon of gelatine, previously dissolved in a teacup of cold water. Stir the chicken in the liquid while hot. After wetting the mould with cold water, line the sides and bottom with slices of two or three hard boiled eggs, and sliced lemon; pour in the mixture and set in a cool place. When cold, turn out on a flat dish and gar- nish with parsley or lettuce. This makes an ex- cellent relish, as pleasing to the eye as to the palate. Mrs. A. Z. Van Hoiden. Roast Turkey. — Singe, dress, and wash the tur- key carefully, wiping it with a clean towel; rub in- side with salt and pepper, and fill with the follow- ing dressing: Wet stale bread with cold water; when moist, press out all the water, and add three stalks of celery and a slice of onion chopped fine; season quite highly with salt and pepper, a very little thyme, and two tablespoons of butter; sew up carefully, and bind the wings and legs snugly to the body with a cord ; rub the outside with salt and pepper; dredge with flour, and place bits of butter over the top; put in a dripping pan with one cup of water; roast in a hot oven two and a half hours, basting frequently ; boil and chop the giblets quite fine, and use in the gravy, which should be thickened with two tablespoons of flour; add enough water to make a large bowlful. * * * Oyster Dressing. — Half a pint of oysters, half a loaf of bread. Break the bread in fine pieces and spak in enough water to moisten it ; put in a table- spoon of butter, a pinch of salt and pepper, a pinch of thyme

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