Oyster Stuffing

Ingredients

• 1 dozen oysters
• ½ lb. bread-crumbs
• 1 oz. butter
• Lemon rind
• 1 egg
• 1 tea-sp.chopped parsley
• A pinch of mace
• Pepper
• Salt

Method

1. 1

   Beard the oysters, put the beards into a small saucepan with any liquor, bring to boil, and simmer a few minutes to extract flavor.

2. 2

   Strain and reserve the liquor.

3. 3

   In a basin, mix bread-crumbs, melted butter, oysters in small pieces, and seasonings.

4. 4

   Add enough beaten egg and oyster liquor to achieve a soft consistency.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 495. The excerpt below is the record exactly as published.

Oyster Stuffing 1 dozen oysters. \ lb. bread-crumbs. 1 oz. butter. Lemon rind. 1 egg- 1 tea-sp.chopped parsley A pinch of mace. Pepper. Salt. Beard the oysters, put the beards into a small saucepan with any liquor, bring them to the boil, and simmer a few minutes to extract the flavour. Then strain and reserve the liquor. Put the bread- crumbs into a basin, add the butter slightly melted, then the oysters broken in small pieces and the seasonings. Mix all together and add enough beaten egg and oyster liquor to make the stuffing of a softish consistency. This may be used for stuffing either fish or poultry. Note. — Shrimp stuffing can be made in the same way. 2 or 3 pigeon livers. 3 table-sps. bread- crumbs. 2 oz. fat bacon. 1276. Forcemeat for Pigeon 1 tea-sp.chopped shallot Pepper. Salt. A pinch of nutmeg. 1 yolk of egg. Parboil the livers and chop them finely. Mix them with the bacon, also chopped, the shallot and bread-crumbs. Season to taste with pepper, salt, and a pinch of nutmeg, and bind together with the yolk of egg and a little stock or milk if necessary. 1277. Potato Stuffing Pepper. Salt. 1 egg or 2 table- Bps. cream. 1 lb. cooked potatoes. 2 oz. butter or dripping. 1 Spanish onion. The potatoes should be dry and mealy. Mash them up with a fork or rub them through a sieve. Melt the dripping or butter in a saucepan, put in the onion finely chopped and cook it 5 or 10 minutes. Then add it to the potato, season well and add the egg well beaten, or the cream. Mix all together. The egg or cream may be omitted if a plainer stuffing is wished. Sometimes a little powdered sage or other herb is added. 1278. 2 large Spanish onions. I lb. bread-crumbs.

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