Oyster Flavor Paste

Ingredients

• Take fresh, large, plump oysters
• a small bunch of parsley, chopped fine
• finely minced lemon-peel
• mace
• pound them directly into powder

Method

1. 1

   Beard oysters, place over fire to extract juice, cool, and chop finely with biscuit, mace, and lemon peel.

2. 2

   Pound into a paste, make thin cakes, bake until hard, then pound into powder and store in a dry tin box.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 505. The excerpt below is the record exactly as published.

Take fresh, large, plump oysters, beard them and place them in a vessel over the fire for a few moments in order to extract the j h c e, then put them to cool, and chop thenr very fine with powdered biscuit, mace, and finely minced lemon-peel ; pound them until they become a paste ; make them up into thin cakes, place them on a sheet of paper in a slow oven and let them bake until they become quite hard ; pound them directly into powder, and place the powder in a dry tin box, well covered ; keep in a dry place, and it will be very much appreciated when the true oyster flavor is imparted to fish, sauces and dishes. This makes a delicious sauce for fresh cod. ! The ways of preparing oysters are many, but this method is not widely known : Take two dozen oysters and throw them in a large deep dish ; then take a small bunch of parsley, chopped fine

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