Oysters Ketchup

Ingredients

• half a pint of fresh oysters
• six anchovies
• a tea-spoonful of lemon-juice
• a quarter of an ounce of pounded cloves
• a quarter of an ounce of mace
• a dozen peppercorns
• a dozen shallots
• the thin rind of a small lemon

Method

1. 1

   Boil oysters in their liquor until goodness is drawn out.

2. 2

   Strain and combine liquid with wine, anchovies, lemon juice, cloves, mace, and peppercorns.

3. 3

   Boil again, add shallots and lemon rind, then bottle.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1065. The excerpt below is the record exactly as published.

tea-spoonful of lemon- juice may be added or not. Probable cost of oysters, from Is. 6d. to 3s. per dozen. Stifficient for three or four persons Oysters, Fried.— Fried oysters are gene- rally used to garnish fish, cither boiled or fried, and large oysters are the best for the purpose. Open the oysters, and simmer them for two minutes in their own liquor, dry them in a cloth, beard them, and dip them in a frying batter made as foUows : — Rlix six ounces of flour very smoothly with the yolk of an egg, an ounce of clarified butter, and a quarter of a pint of luke- warm water, beat the mixture until it is quite smooth, then add a pinch of salt, and let the batter stand in a cool place for a couple of hours. Stir in briskly the well-whisked whites of two eggs, dip the oysters in separately, drop them into boiling fat, and fry them until they are crisp and brown. Drain them on a cloth, and sei-ve very hot. Time to fry the oysters, seven or eight minutes. Probable cost, Is. 6d. to 3s. per dozen. Oysters, Fried (another way). — Open two dozen oysters, and simmer them for two minutes in their o-mi liquor. Dry them in a cloth, . beard them, and fry them with two oimces of butter, a table-spoonful of mushroom ketchup, a tea-spoonful of finely-minced pars- ley, and a tea-spoonf^il of chopped lemon-rind. When they are nicely browned, drain them on a cloth, and serve on a hot dish with fried potatoes, and toasted sippets round them. Time, six or seven minutes to fry. Probable cost. Is. 6d. to 3s. per dozen. Sufficient for three or four persons. Oyster, Fritters of.— Open a dozen oysters, and simmer them for two minutes in their own liquor. Beard them, and put them aside. Beat two eggs, and mix with them half a table- spoonful of milk. Add a little of salt, a quarter of a salt-spoonful of pepper, a quarter of a nutmeg, grated, a quarter of a salt-spoonful of pounded mace, and a quarter of a tea-spoonful of grated lemon-rind. Dip the oysters into this batter, and then into finely-grated bread- crumbs. Fry in hot fat until they are brown and crisp, and use them for garnishing. Time, five or six minutes to fry the oysters. Probable cost, Is. 6d. to 3s. per dozen. Oystsrs in the Pan, — Mince a onion finely, and put it into a stewpan with two ounces of fresh butter, a table-spoonful of chopped parsley, liaK a tea-spoonful of powdered thyme, and a little pepper and salt. Steam until the onion is tender, then add a quarter of a pint of now mdk or cream and a dozen fresh oysters. Let these get quite hot, then .turn them with the sauce into a buttered baking-dish, strew finely-grated bread-crumbs thickly over, and put them into a quick oven until the crumbs are lightly browned. Time, altogether, about half an hour. Probable cost of oysters. Is. 6d. to 3s. per dozen. Sufiicient for three or four persons. Oysters, Ketchup of.— Take haK a pint of fresh oysters, clean them well, carefully re- moving the eye and the gut, and boil them gently -n-ith their liquor until all the goodness is drawn out of them. Strain them, and put the liquid into a clean saucepan, with an equal quantity of light wine, six anchovies, a tea- spoonful of lemon-juice, a quarter of an ounce each of pounded cloves and mace, and a dozen peppercorns. Boil a quarter of an hour longer, then put a dozen shallots and the thin rind of a small lemon

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