Oysters (au Gratin)

Ingredients

• six ounces of macaroni
• three pints of boiling water
• a pinch of salt
• two pinches of pepper
• half a pint of good gravy
• a dozen or more of oysters
• two ounces of grated Parmesan
• one ounce of butter
• a pinch of cayenne
• half an ounce of clarified butter
• a dessert-spoonful of browned bread-crumbs

Method

1. 1

   Put macaroni into boiling water, season, and simmer for twenty minutes.

2. 2

   Drain and mix with gravy until absorbed.

3. 3

   Chop and add oysters, cheese, butter, cayenne, and moisten with milk or gravy.

4. 4

   Shake until cheese melts, pile in a dish, sprinkle with cheese and breadcrumbs, pour clarified butter, and brown in the oven.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1060. The excerpt below is the record exactly as published.

Oysters (au Gratin). — Put six ounces of macaroni into a stewpan with thi-ee pints of boiling water. Season with a pinch of salt and two pinches of pepper, and simmer for twenty minutes. Drain the macaroni, and put it back into the saucepan with half a pint of good gi'avy, and let it stew until the macaroni is tender and the gravy absorbed. Turn it out, chop it small, and put it again into the ste\vpan vnih. a dozen or more of oysters, cut into small pieces, two ounces of grated Pannesan, one ounce of butter, a pinch of cayenne, and as much milk or gi-avj' as will moisten it. Shake the saucepan over the fire until the cheese is melted, then pile the macaroni high in a dish, sprinkle over it an ounce of grated Parmesan and a dessert- spoonful of browned bread-crumbs, pour over half an ounce of clarified butter

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