Oyster Forcemeat

Ingredients

• a dozen oysters
• the beards
• four ounces of the crumb of a stale loaf
• an ounce and a half of good butter
• the grated rind of half a small lemon
• a small saltspoonful of pounded mace
• some cayenne
• a little salt
• a large teaspoonful of parsley
• the unbeaten yolk of one egg
• a little of the oyster liquor

Method

1. 1

   Open oysters, remove beards, and rinse.

2. 2

   Grate stale bread into crumbs.

3. 3

   Mince oysters and mix with bread, butter, lemon rind, mace, cayenne, salt, parsley, yolk, and oyster liquor.

4. 4

   Work together well.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 57. The excerpt below is the record exactly as published.

Oyster Forcemeat. Open a dozen oysters, take off the beards, strain their liquor and rinse ; grate four ounces of the crumb of a stale loaf into fine light crumbs, mince the oysters, but not too small, and mix them with the bread ; add an ounce and a half of good butter cut into minute bits, the grated rind of half a small lemon, a small saltspoonful of pounded mace, some cayenne, a little salt, and a large teaspoonful of parsley ; mix these ingredients well and work them together with the unbeaten yolk of one egg and a little of the oyster liquor

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