Oyster Kabobs
From Cookery and housekeeping, 1882
Serves 2
Serve on a napkin.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 57. The excerpt below is the record exactly as published.
Oyster Kabobs. Blanch the oysters in two waters, and then drain them. Put in a stewpan some chopped onions, mushrooms, and parsley, with butter and a little flour ; warm the oysters in this mixture, and stir in yolks of eggs to make the mixture firm enough to adhere to the oyster. String about 6 oysters
Cook this with the app: pantry check, scaling, and the assistant.