Oysters Browned in their own Gravy

Ingredients

• a dozen plump, juicy oysters
• a little pepper
• a little salt
• a tea-spoonful of flour
• a little clarified butter
• half a tea-spoonful of flour
• a tea-spoonful of good beef or veal gravy
• the well-beaten yolks of two eggs

Method

1. 1

   Open oysters and pour gravy into a cup.

2. 2

   Beard oysters, season, dip in egg yolk mixed with flour, and brown in clarified butter.

3. 3

   Mix gravy with butter, thicken, add oysters, heat, and serve on toasted bread.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1061. The excerpt below is the record exactly as published.

Oysters Browned in their own Gravy. — Take a dozen plimip, juicy oysters of medium size. As they are opened, care- fully pour the gravy into a cup. Beard the oysters, sprinkle a little pepper and salt over them, and dip each one separately into the yolk of an egg, which has been mixed smoothly with a tea-spoonful of flour. Brown them in a saucepan with a little clarified butter, lift them out, mix their gravy with the butter, and thicken it with half a tea-spoonful of flour. Simmer gently for two or throe minutes, stir in the browned oysters, let them get hot, then serve them on toasted bread in a hot dish. Time, altogether, about a quarter of an hour. Probable cost. Is. 6d. to 3s. per dozen. Suffi- cient for one or two persons. Oysters, Calf's Head with {see Calf's Head). Oysters, Cold. — Oysters are never so excellent as when they are eaten uncooked, if only they are quite fresh, and newly opened. Brown bread and butter is usually served with them, and either lemon- juice or vinegar and pepper ; but the true lover of oysters prefers them with nothing but their own gravy. Pro- bable cost. Is. 6d. to 3s. per dozen. Oysters, Croquettes of. — Take a dozen plump juicy oysters. Put them in a saucepan over a gentle iire for a minute or two to harden them, then beard them, and cut each one into six or eight pieces. Mix an ounce of butter smoothly in a stewpan with half an ounce of flour, add the juice of the oysters, a pinch of cayenne, a tea-spoonful of ancho\'y sauce, a grate or two of nutmeg, and a quarter of a pint of milk. Stir these ingredients over the fire until the sauce is smooth and thick, then lift the pan off the fire for a minute, add a tea-spoonful of good beef or veal gravy, the well-beaten yolks of two eggs, and a tea-spoonful of lemon-juice. Stii- the sauce again over the fire imtil the eggs are set, then add the oysters, let them get quite hot (if this .point is not attended to the cro- quettes wiU not be good), spread the mixture out upon a plate, about an inch and a half thick, and put it aside untU quite cold. Strew some finely-grated bread-crumbs on a board. Divide the oyster mixture into equal-sized parts, and roll these to the shape of corks or balls ; dip them in the yolk of an egg beaten up with a tea-spoonful of oil and a little salt

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