Oyster Roly Poly

Ingredients

• half a pound of flour
• a quarter of a pound of very finely-shred suet
• a pinch of salt
• a small egg
• a gill of milk
• a layer of minced oysters
• seasoned with cayenne
• and lemon-juice

Method

1. 1

   Mix flour, suet, salt, egg, and milk.

2. 2

   Roll out, spread with minced oysters seasoned with cayenne and lemon juice, roll up, tie in a floured cloth, and boil until done.

3. 3

   Serve with oyster sauce or lemon butter.

Nutrition per serving

As published

This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 19. The excerpt below is the record exactly as published.

Oyster Roly Poly. Mix half a pound of flour with a quarter of a pound of very fincly-shrcd suet, freed from skin OYSTERS A LA MODE. yj and fibre ; add a pinch of salt, a small ^^<g^ and a gill of milk ; roll out three or four times, and then roll it to a long thin form, a quarter of an inch thick and of a width to suit the size of the saucepan in which it is to be boiled ; spread over a layer of minced oysters seasoned with cayenne and lemon- juice, and be careful that it does not reach the edges of the pastry. Begin at one end, and roll it up to fasten the mince inside ; moisten the edges and press them securely together ; dip a cloth in boiling water, flour it well, and tie the pudding tightly in it ; plunge it into a saucepan of boiling water, at the bottom of which a plate has been put, and boil quickly till done enough. Oyster sauce or lemon butter may be served round it Oyster Salad. Open two dozen large oysters, add their liquor to half a pint of dissolved aspic jelly, and the white of an ^^g beaten up with the shell, mix in a small pan, and place on the stove till it boils ; pass the jelly through a tammy. Take a casserole shape, and wet it with cold water, pour in as much jelly as will cover the bottom. Let this set firm, then put in a row of oysters, distant about an inch from each other, and with a spoon pour a little of the jelly over the oysters. Let it get cool. Then have ready some thin slices of beetroot cut lengthways, and with small fancy tin cutters cut out some shapes of beetroot, lay them round in a row the same as the oysters, sauce them over with the jelly, which must be cold but not set. Place alternate layers of oysters, beetroot, and jelly in the mould till it is filled. Put it on ice, and when firm turn it out. 38 OYSTERS A LA MODE. Cut up two lettuces, and mix two tablespoonfuls of salad-oil with one and a half of vinegar, and a little pepper and salt ; sprinkle them over the lettuces and mix them up lightly, and place them in the centre of the aspic. Oyster Sandwiches. Take large stewing oysters, pound them in a mortar with a little cayenne and lemon-juice

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