Oyster Sausages

Ingredients

• three dozens and a half of plump native oysters
• ten ounces of fine bread-crumbs
• ten of beef-suet chopped extremely small
• a saltspoonful of salt
• one of pepper
• less than half the quantity of cayenne
• twice as much pounded mace
• the third of a small nutmeg grated
• two unbeaten eggs
• the yolks only of three
• a dessertspoonful of the whites

Method

1. 1

   Mince oysters and mix with bread-crumbs, suet, and seasonings.

2. 2

   Moisten with eggs and blend well.

3. 3

   Chill for 2-3 hours, shape into sausages, and fry in butter until golden or boil for 3 minutes, then bread-crumb and broil.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 104. The excerpt below is the record exactly as published.

three dozens and a half of plump native oysters, and mix them with ten ounces of fine bread-crumbs, and ten of beef- suet chopped extremely small ; add a saltspoonful 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, or with the yolks only of three, and a dessertspoonful of the whites. When these ingredients have been well worked toge- ther, and are perfectly blended, set the mixture in a cool place for two or three hours before it is used ; make it into the form of small sausages or sausage-cakes, flour and fry them in butter of a fine light dish, is to add the strained oysters to about an equal OYSTER SAUSAGES

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