Oyster Forcemeat

Ingredients

• Take two dozen plump oysters
• an equal quantity of bread-crumbs
• two ounces of butter
• a bit of onion as large as a hazel-nut
• put in a teaspoonful of finely-chopped parsley
• asmallsaltspoonful of pepper
• two of salt
• squeeze in the juice of half a lemon
• bind the whole with the yolks of two eggs

Method

1. 1

   Scald and chop the oysters.

2. 2

   Combine with breadcrumbs, butter, finely chopped onion, parsley, pepper, salt, and lemon juice.

3. 3

   Bind with egg yolks.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 69. The excerpt below is the record exactly as published.

OYSTER FORCEMEAT. Take two dozen plump oysters, scald them, chop them a little; take an equal quantity of bread-crumbs and two ounces of butter ; scald a bit of onion as large as a hazel-nut, and chop it very fine ; put in a teaspoonful of finely-chopped parsley, asmallsaltspoonful of pepper, and two of salt (it must be highly seasoned); squeeze in the juice of half a lemon, and bind the whole with the yolks of two eggs

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