Oyster Sausages
From Harper's cook book encyclopædia, 1902
Serves 5
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 166. The excerpt below is the record exactly as published.
Oyster Sausages FISH Oysters, Spindled minutes, drain, put the liquor with a cupful of fresh milk into a saucepan, and set back on the fire ; rub I oz. of butter and 2 ozs. of flour together, and stir into the boiling sauce. Chop the oysters, and add with salt and pepper. Take from the fire and serve. Oyster Sausages. — Take x/z lb. of lean mutton, Y\ lb. of beef suet, two- score of oysters, scalded, and the beards taken off. Chop all together, and add some bread-crumbs and yolks of eggs to bind the materials together. Sea- son well with salt, white pepper, and mace
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.