Oyster Stuffing for Mutton

Ingredients

• a cupful of grated bread-crumbs
• a piece of butter
• yolks of two hard-boiled eggs
• a bit of onion
• salt
• pepper
• thyme
• winter savory
• twelve oysters
• the yolk of a raw egg

Method

1. 1

   Mix all ingredients and bind together with the yolk of a raw egg.

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 47. The excerpt below is the record exactly as published.

salt and pepper to taste just before serving. Many people like the addition of one glass of sherry. OCTOBER 2D ^ There were barrels of oysters, hecatombs of lob- sters, a few tremendous-looking crabs and a tub full of pickled salmon." — ^Anthony Trollope ("The Warden"). SOFT-SHELL crabs are good only when freshly caught, as the shells harden after twenty-four hours. Remove the sand-bags and the shaggy bits from the side ; then wash and wipe j sprinkle with salt and pepper; roll in bread-crumbs, then in tgg, then in crumbs; fry in smoking hot lard or, much better, in good olive oil. 174 OCTOBER 3D "Enter a boiled turkey poult, with delicate white sauce." — Charles Reade ("It Is Never Too Late To Mend"). AVERY delicate white sauce to serve with young turkey is egg- cream sauce, and is made by putting into a sauce-pan a large table- spoonful of butter and a heaping table- spoonful of flour, adding the flour a lit- tle at a time as the butter melts. As soon as butter and flour bubble, pour in two cups of cream and season with salt and green sweet peppers, chopped fine. Boil for a couple of minutes. Keep hot over boiling water; when ready to serve, put in three hard-boiled eggs, cut in small pieces. OCTOBER 4TH ''Fanny must run down to Briarfield and buy some muffins and crumpets." — Chaslotte Bront£ ("Shirley"). CRUMPETS are not fashionable with the ordinary American baker, but they repay the trouble of mak- ing them at home. Put in a large bowl five cupfuls of sifted flour, a tablespoon- ful of sugar and a teaspoonful of salt 175 Dissolve a quarter of a yeast-cake in a little luke-warm water, then add it to two cupfuls of warm water, pour on the flour and beat into a smooth batten Cover and let stand over night. In the morning beat into the sponge three tablespoonfuls of melted butter. Let the mixture rise half an hour longer in a warm place, and bake in mufiin-rings on a griddle. OCTOBER 5TH "The vulgar boil, the learned roast, an egg.'' — Pope. ONE can easily be learned enough to roast, or at least bake, an egg, and for this purpose come very convenient egg-bakers, of different sizes to suit the number of eggs. Butter the dish, allowing a tablespoonful of butter for four eggs; break the eggs carefully into the dish; set in rather cool oven until the white becomes set, but not hard. Season with salt, pepper, a little chopped parsley, and a few drops of onion juice, or, if there is a bit of cold ham in the house, a teaspoonful of that, chopped fine, on the top of each egg will vary the flavor. 176 OCTOBER 6th ''Let onion atoms lurk within the bowl And, half suspected, animate the whole." — ^SiDNEY Smtth. TO any of the green salads, where the ordinary French dressing is used, an agreeable variety is im- parted by rubbing the salad-bowl with a piece of raw onion, or, if part of the company only like this addition, it is easy to regulate the matter by rubbing with onion the plates on which the salad is to be served. OCTOBER 7TH "Darling, hasten and prepare this turtle, it will be an addition to our meagre ordinary." — Robert Louis Stevenson ("The Treasure of Franchard"). THE meat of a calf's head makes very good imitation turtle in place of the terrapin that is very ex- pensive in our Northern markets. Boil the head until the meat drops from the bones ; when cold cut the meat into small dice and put into a saucepan with an onion and some ham, also cut in dice; season with thyme, bay leaf, salt, pepper, and a wine-glass of Madeira or of good brandy; add a cup of Espagnole sauce 177 or consomme, set on a good fire, and boil half an hour. Ten minutes before tak- ing from the fire add two hard-boiled eggs, chopped fine, and the yellow rind of a lemon, also chopped. OCTOBER 8th ''Venison, game, pickles and provocatives in tbe centre of the table."— Chables Reads ("Peg Wof- fington")* NO daintier "provocative" for an autumn dinner can be found than nasturtium sandwiches. Chop the seed-pods of the nasturtium vine, after having poured boiling vinegar on them and allowing them to cool in it. Mix with maycmnaise dressing and spread between thin slices of white bread. Garnish with nasturtium flowers, which also are good to eat, but too lovely for the sacrifice. OCTOBER 9TH "I can pay for my bread and cheese, and my nice little lodging, and my two coats a year." — ^Wilkie COLUNS ("The Moonstone"). ONE can lunch well on bread and cheese if the latter is combined with celery according to this rule : Boil in salted water until tender a head 178 of celery cut into small pieces ; drain and mix with a cupful of drawn butter, two ounces of grated cheese, and salt and pepper to taste. Bake in a shallow dish. Scatter grated cheese over the top, with a few bits of butter. OCTOBER lOTH "His sauce should be considered. Decidedly a few bread-crumbs, done up with his liver and brains and a dash of mild sage." — Charles Lamb (*' Es- says of Elia"). ^ FROM our sauce for roast pig we will omit the brains, but will chop up the liver and add bread-crumbs together with a tablespoonful of pow- dered sage. Stir this into a generous quantity of melted butter, and serve in a gravy boat, with Charles Lamb's fa- mous delicacy. OCTOBER iiTH "There, take ... ye each a shell; *Twas a fat oyster, — ^live — ^in peace — ^adieu." — Pope. AVERY nice oyster stufHng for a shoulder of mutton is described in an eighteenth century cook- book and turns out agreeable to the 179 twentieth century taste, which is not the case with all antiquated dishes. A cup- ful of grated bread-crumbs, a piece of butter (suet in the old recipe), yolks of two hard-boiled eggs, a bit of onion, salt, pepper, thyme, and winter savory for seasoning, twdve oysters. Mix all the ingredients and bind together with the yolk of a raw egg

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