Oyster Patties
From The book of plain cooking, 1904
Patty cases can be obtained from a good confectioner.
Presented as published in 1904. 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 The book of plain cooking (1904) by Ethel Archer, page 10. The excerpt below is the record exactly as published.
Oyster Patties Remove the beards ; strain the liquor, and pour into a saucepan, and simmer the oysters for about five minutes, but do not let them boil, as that would harden them. Take them out and cut into small pieces, and replace in the stew- pan with their liquor ; add a small quantity of anchovy essence, a squeeze of lemon, pepper and salt, and a piece of butter mixed with flour
Cook this with the app: pantry check, scaling, and the assistant.