pescatariannut-freesoy-free
Oyster Forcemeat
From The encyclopædia of practical cookery, 1890
Serves 2
Serve hot with a sauceboat of oyster sauce.
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 434. The excerpt below is the record exactly as published.
two dozen oysters, and mix them with 1 breakfast-cupful of grated breadcrumbs and 2oz. of butter ; season the mixture with salt and pepper and a small quantity of grated nutmeg, and bind it with beaten yolks of eg-g
Cook this with the app: pantry check, scaling, and the assistant.