Oysters, Loaves of

Ingredients

• one dozen oysters
• as much thick cream as will cover them
• a quarter of an inch of mace
• a grate or two of nutmeg
• two inches of thin lemon-rind
• half a grain of cayenne
• a quarter of a pint of thick cream
• a dessert-spoonful of lemon-juice
• a dessert-spoonful of dried flour
• three or four small French rolls

Method

1. 1

   Beard the oysters and put the beards in a saucepan with their liquid, cream, mace, nutmeg, lemon-rind, and cayenne.

2. 2

   Boil for ten minutes, strain, and return to the saucepan with minced oysters, lemon-juice, and thickened cream.

3. 3

   Stir for a minute, prepare the rolls, fill them with the mixture, and serve garnished with fried bread-crumbs.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1066. The excerpt below is the record exactly as published.

Oysters, Loaves of.— Beard one dozen oysters, and put the beards into a saucepan with the oyster liquid, as much thick cream as will cover them, a quarter of an inch of mace, a grate or two of nutmeg, two inches of thin lemon-rind, and half a grain of cayenne. Boil for ten minutes, strain the sauce, and put it back into the saucepan, with the oysters finely minced, a dessert-spoonful of lemon-juice, and a quarter of a pint of thick cream, thickened with a dessert-spoonful of dried hour. Stir the mixture over the iire for a minute, then put it into the loaves, prepared as follows : — Slier- the tops off three or iour small French rolls

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