Oysters, Patties of, with Mushrooms

Ingredients

• five or six button mushrooms
• half an ounce of fresh butter
• a dozen oysters
• a teaspoonful of flour
• a tablespoonful of veal gravy
• a tablespoonful of thick cream
• a pinch of salt
• a pinch of pepper
• a pinch of cayenne
• the eighth of a small nutmeg, grated

Method

1. 1

   Prepare and bake the patties as in the last recipe.

2. 2

   Trim, wash, drain, and dry five or six button mushrooms.

3. 3

   Cut them into small pieces, and fry them in half an ounce of fresh butter for four or five minutes.

4. 4

   Beard a dozen oysters, thicken the liquor with a teaspoonful of flour, and pour it over the mushrooms, with a tablespoonful of veal gravy and a tablespoonful of thick cream.

5. 5

   Season with a pinch of salt, a pinch of pepper, a pinch of cayenne, and the eighth of a small nutmeg, grated.

6. 6

   Stir in the oysters, simmer all gently for two or three minutes, fill up the patties, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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, 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, and the eighth of a small nutmeg, grated. Stir in the oysters, simmer all gently for two or three minutes, fill up the patties, and serve. Time, twenty minutes to bake the patties. Probable cost, 6d. each. Sufficient for a dozen patties. Oysters, Pickled. — Put the oysters which are to be piclcled in a saucepan with their own liquor, and lot them boil gently for ten or twelve minutes. Lift them out, put them into small jars, and cover them. Let the liquid settle, then pour off the clear part, measure it, and put it on to boil, with the same quantity of good vinegar, two blades of mace, a tea- spdonful of peppercorns, and the thin rind of half a small lemon with each pint of vinegar. BoU this pickle for ten minutes, then take it off, and when cold pour it over the oysters, and tie them down carefully, or they mil spoil. Pickled oysters will not keep more than a few weeks, and they should be put into small jars, so that the contents of one may be speedily finished after being exposed to the air. They should be served in a small dish, with a little of the pickle strained over them, and a little OYS (496) OYS finely-minced parsley sprinkled on the top. Brown bread and butter may be eaten with them. Probable cost, oysters, Is. 6d. per dozen. Oysters, Pie of (for picnics, luncheons, or suppers). — Butter the inside of a shallow pie- dish rather thickly, and line the edges with a good puff-paste. Open and beard two dozen fresh oysters, lay them in the dish, season ■with a little salt and cayenne and half a tea- spoonful of powdered mace, and sprinkle over them three table-spoonfuls of hnely-grated bread-crumbs. Mix the strained oyster liquor with the same quantity of thick cream and a tea-spoonful of lemon-juice. Pour this sauce over the oysters, put the cover on the pie, and bake in a moderate oven. A quarter of a pound of the kidney fat of a loin of veal, or a small boiled sweetbread cut into thin slices, is some- times put into the pie with the oysters. Time to bake, half an hour. Probable cost, 4s. 6d. Sufficient for four or five persons. Oysters, Pillau of. — Wash six ounces of Patna or small-grained rice in several waters, and carefully pick out the unhusked grains. Drain the rice, and put it into a saucepan with a pint of boiling and rather highly-seasoned gravy. Keep the pan uncovered, stir a little at first, to prevent the rice getting into lumps, and let it bo-U very gently until it is quite soft, but un- broken, then throw it into a colander, and let it drain near the fire until it is quite drJ^ Pile it lightly round a dish, and fill the hollow in the middle with a pint of oyster sauce made according to the directions given further on. Serve very hot. Time, fifteen or twenty minutes to boil the nee. Sufficient for half a dozen persons. Probable cost, 2s. 6d. Oysters, Plaice Filleted and Stewed with {see Plaice Filleted and Stewed with Oysters). Oysters, Poulets and.— Eoast a couple of chickens in the usual way. Open two dozen oysters, and scald them in their omti liquid for two minutes. Beard them, and put them aside to cool. Dissolve two ounces of fresh butter in a stewpan, and mix an ounce of flour smoothly with it. Add the oyster liquor, three table-spoonfuls of cream or milk, a tea- spoonful of lemon-juice, a pinch of cayenne, a pinch of salt

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