Oyster Sausages

Name: Oyster Sausages
Yield: 7 servings
Ingredients: three dozen and a half of oysters; 10 ozs. of fine breadcrumbs; 10 ozs. of beef suet; a salt-spoonful of salt; one of pepper; less than half the quantity of cayenne; twice as much pounded mace; the third of a small nutmeg; two unbeaten eggs

From Cookery and housekeeping, 1882

Serves 7

Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 55. The excerpt below is the record exactly as published.

Oyster Sausages. Beard, rinse well in their strained liquor, and mince, but not finely, three dozen and a half of oysters, and mix them with 10 ozs. of fine breadcrumbs and 10 ozs. of beef suet, chopped extremely small ; add a salt-spoonful of salt, and one of pepper, or less than half the quantity of cayenne, twice as much pounded mace, and the third of a small nutmeg, grated ; moisten the whole with two unbeaten eggs

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