Oyster Forcemeat

Ingredients

• 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
• Oysters, i dozen
• breadcrumbs, 4 ounces

Method

1. 1

   Mix the butter, lemon rind, mace, cayenne, salt, and parsley well.

2. 2

   Work them together with the yolk of the egg and a little oyster liquor.

3. 3

   Roll into balls and fry for 7 to 10 minutes, or poach for 5 to 6 minutes.

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.

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, the remainder of which can be added to the sauce which usually accompanies this force- meat. Oysters, i dozen ; breadcrumbs, 4 ounces ; butter, I J ounces ; rind of half a small lemon ; mace, half a saltspoonful ; some cayenne and salt ; minced parsley, one large teaspoonful ; yolk of i egg ; oyster liquor, i 136 OYSTl^K^. dessert-spoonful ; rolled into balls and fried from seven to ten minutes, or poached from five to six minutes. Observe : in this forcemeat the flavour of the oysters should prevail entirely over that of all the other ingredients which are mixed with them. A Finer Oyster Forcemeat

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