Oyster Patties

Name: Oyster Patties
Ingredients: Put into a pan one ounce of butter; stir in one ounce of flour; the liquor from a tin of oysters; the juice of half a lemon; about twelve fresh oysters; two tablespoonfuls of cream

From The handy dictionary of cookery, 1890

Patty-pans may be used instead of rounds.

Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 69. The excerpt below is the record exactly as published.

Oyster Patties. Cut some rounds of puff pastry with a tin cutter ; take a smaller one, and cut them half through about an inch from the edge. Bake them in a hot oven. Put into a pan one ounce of butter ; when it is melted stir in one ounce of flour, next add the liquor from a tin of oysters, stir carefully to boiling, season with a little salt and cayenne pepper, the juice of half a lemon ; take about twelve fresh oysters or half a tin, cut them in half, and drop them into the panada, also two tablespoonfuls of cream

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