Oyster Roulades
From Salads, sandwiches, and savouries, 1901
Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 32. The excerpt below is the record exactly as published.
Oyster Roulades. — Cut some thin small slices of streaky bacon, bat it out with a wet knife, spread it SAVOURIES. 67 pretty thickly with the mince given in the previous recipe, roll each up cigar-fashion, keeping the roulades neat and small, then dip them twice in beaten egg and bread-crumbs, fry in plenty of hot fat, and serve garnished with seasoned watercress
Cook this with the app: pantry check, scaling, and the assistant.