Oyster Forcemeat
From Modern cookery, in all its branches, 1884
Serves 4
The flavor of the oysters should prevail.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 161. The excerpt below is the record exactly as published.
OYSTER FORCEMEAT. Open carefully a dozen of fine plump natives, take off the beards, strain their liquor, and rinse the oysters in it. 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 broken 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. Mingle 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 forcemeat. Oysters, 1 dozen; bread-crumbs, 4 oz. ; butter, 1^ oz. ; rind ^ small lemon ; mace, 1 saltspoonful ; some cayenne and salt ; minced parsley, 1 large teaspoonful; yolk 1 egg; oyster-liquor, 1 dessertspoonful
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