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Oyster or Clam Forcemeat

Name: Oyster or Clam Forcemeat
Yield: 1 servings
Ingredients: ¥g cup soft part of oysters or clams; Vg tablespoon butter; l4 small onion, finely chopped; 44 cup mushrooms, finely chopped; ¥g cup Thick White Sauce (p. 192); 1 teaspoon finely chopped parsley; Salt; pepper; and cayenne

From Boston Cooking-School cook book, 1896

Serves 1

Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 57. The excerpt below is the record exactly as published.

OYSTER OR CLAM FORCEMEAT Fish Forcemeat I (p. 138) Vg tablespoon butter l4 small onion, finely chopped 44 cup mushrooms, finely chopped \% cup soft part of oysters or clams, ¥g cup Thick White Sauce (p. 192) parboiled and finely chopped Salt, pepper, and cayenne 1 teaspoon finely chopped parsley

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