Oyster Patty Meat
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Do not boil oysters too long to avoid hardness.
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 confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 6. The excerpt below is the record exactly as published.
one dozen and a half of oysters; more or less according to the number and size of the patties you have to till; when they are opened preserve the liquor which comes from them, and strain it through a cloth or sieve, take off their beards, and put them on the tire in a stewpan with their own liquor, to simmer for about five minutes, only to scald or blanch, but not to boil, as it will make them hard; then take them out and cut them into small diamonds or pieces, put them again into the stewpan with their liquor; add a table spoon- ful of anchovy essence, with sufficient new milk or cream to cover the oysters and fill out the patty cases, a slice of lemon, a blade or two of mace, pepper and salt to palate, a piece of butter about the size of a walnut, mixed with flour, to thicken it, or use some roux. Let the whole boil for about ten minutes or a quarter of an hour, stirring it all the time it is boiling, take out the lemon and mace, squeeze the juice of a lemon into the sauce, and fill your patties. oyster. (No. 2.) Get a sufficient quantity of oysters as before, open, and put them in a stewpan, with their own liquor and the quarter of a small onion; simmer for five minutes, strain them, and take out the onion. Take off their beards, and cut them in small pieces; put them again into the stewpan, with one ounce of butter, in which have been mixed an ounce of Hour, some new milk; part milk and part cream is preferable; the liquor they were first boiled in, an ounce of bread crumbs, a little cayenne, mace, and salt, to palate; put all together on the fire; simmer it about ten minutes, stirring it all the while. 16 CONFECTIONARY LOBSTER. Take out the spawn which is found towards the head of a hen lobster, bruise it in a mortar, or on the board, with a knife, cut the meat of the body and daws into small pieces, proceed as for Oyster Patty Meat, adding one or two table spoonsful of anchovy essence
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