pescatariannut-freeegg-freesoy-free
Oysters, Patties of (another way)
From Cassell's dictionary of cookery, 1892
Serves 9
Time: twenty minutes to bake the patties. Sufficient for eight or ten patties.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1068. The excerpt below is the record exactly as published.
Oysters, Patties of (another way) . — Open and beard a dozen oysters, and cut them into quarters. Thicken the liquid with a tea- spoonful of flour and a little butter, season it with a little salt and cayenne, and mix with it a table-spoonful of finely-minced parsley. Let it boil, then put in the oysters, simmer th«m for two or three minutes, fill up the patties, and serve. Time, twenty minutes to bake the patties. Probable cost, 4d. each. Stifficient for eight or ten patties. Oysters, Patties of, with Mushrooms. — Prepare and bake the patties as in the last recipe. Trim, wash, drain, and dry five or six button mushrooms. Cut them into small pieces, and fry them in half an ounce of fresh butter for four or five minutes. Beard a dozen oysters, thicken the liq«or with a tea-spoonful of flour, and pour it over the mushrooms, with a table- spoonful of veal gravy and a' table-spoonful of thick cream. Season with'^inch of salt, a pinch of pepper, a pinch of cayenne
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