Oysters, Sweetbread and
From Cassell's dictionary of cookery, 1892
Serves 2
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 1072. The excerpt below is the record exactly as published.
a little salt and pepper. Di-ain the oysters from the liquid, and season them with a little pepper. Butter the scallop-shells, and sprinkle some bread-crumbs over them. Fill them up with alternate layers of oysters, seasoned bread-crumbs, and small pieces of butter ; pour in a httle of the oyster liquor, and finish Avith a thick layer of bread-crumbs, softened with butter. Put the shells into a quick oven, or into a Dutch oven, before a brisk fire, and bake imtil they are lightly and equally browned. Serve very hot. Time, a quarter of an hour to bake. Probable cost of oysters. Is. 6d. to 3s. per dozen. Sufficient for four or five persons. Oysters, Scalloped (a simple method). — Open and beard a dozen oysters, and wash them in their own Hquor. Scrape the deep shells, and cleanse them thoroughly. Put an oyster in each one, season it with salt and pepper, and sprinkle bread-crumbs thickly upon it. Put some little pieces of butter on the top, arrange the shells in a dish, and bake in a quick oven, or in a Dutch oven, before a brisk fire, until they are lightly and equally browned. Serve very hot. Time to bake, about a quarter of an hour. Probable cost of oysters. Is. 6d. to 3s. per dozen. Sufficient for one or two persons. Oysters, Soup of. — Scald two dozen oysters in their own liquor; beard them, cut them into halves, and put them into a soup tureen. Place the beards into a stewpan with a pint of white stock or milk, and the oyster liquor ; let them boil for a quarter of an hour, then strain the liquid, let it stand a few minutes, and before using pour it gently away from the sediment which will have settled at the bottom of the vessel. Dissolve two ounces of butter in a stewpan, mix two ounces of flour smoothly with it, add the stock in which the beards were boiled, and half a pint of thick cream. Season the soup with a pinch of cayenne, a little grated nutmeg, and a tea-spoonful of OYS ( 498 OYS ancliovj^, and stir it over a gentle fire for a quarter of fin hour. Pour it into the tureen upon the oysters, and serve immediately. If preferred, milk may he used instead of cream in making tliis soup. Prohable cost, 4s. 6d. Sufficient for four or five persons. Oysters, Soup of (another way). — Open and heard two dozen oysters, cut them into halves, and piit them into a soup tureen. Boil the beards in a quart of mutton broth for a few minutes, then strain them, throw them aside, and thicken the soup with three dessert- spoonfuls of arrowroot. Make it quite smooth, and boil it quickly for a quaiter of an hour. Strain it thiough a hair-sieve, add a dessert- spoonful of lemon-juice, a pinch of cayenne, and a quarter of a pint of milk, and simmer gently for five minutes. Pour the soup into the tureen upon the oysters, and serve very hot. Probable cost, 3s. 6d. Sufficient for five or six persons. Oysters, Soup of, Economical.— Cut half the meat from a scalded ox-heel into neat pieces about the size of a small oyster. Put them into a stewpan with three pints of good stock, thickened with a little flour and butter. Add a pinch of cayenne and a glassful of sherrj-, and boil gentty for two hours, then put in" a dozen and a half of bearded oysters and their Equid, simnaer five minutes longer, and serve. Probable cost, 3s. Sufficient for five or six persons. Oysters, Soup of. Rich.— Take three dozen oysters ; beard them, and let the beards boil for a few minutes in two pints of fish stock. Pound half the oysters in a mortar with the yolks of two haid-boiled eggs, an ounce of fresh butter, a salt-spoonful of salt, a salt- spoonful of white pepper, and a tea-spoonful of lemon-juice. Strain the stock, stii- the pounded mixture into it, add the oyster liquor, and sim- mer all together for half an hour. Add a little more salt and pepper, if necessary, and a pinch of c<ayenne, together with the rest of the oysters, and the yolks of two unboiled eggs, wliich have been well beaten. The soup must not boil after the oysters and raw eggs are added : it must be stirred by the side of the fire until it is thick and smooth, and then poured into a tureen, and served very hot. Time, one hour. Probable cost, 5s. Sufficient for six or seven persons. Oysters, Stewed. — Beard two dozen freshly-opened oysters, put them into a basin, and squeeze over them the juice of half a lemon. Put the beards and the oyster liquor into a saucepan with half a blade of mace, haK a dozen bruised peppercorns, half an inch of lemon-rind, a pinch of cayenne, and a little grated nutmeg. Simmer gently for a quarter of an hour, then strain the liquid, thicken it with an oimce and a half of butter, smoothly mixed with a large tea-spoonful of flour, add a quarter of a pint of cream, and stir the sauce over a gentle fire until it is smooth and thick. Put in the oysters, and let them warm through (they must not boil, or they ^vill be hard and" shrunken). Place a slice of toasted bread on a iot dish, poui' the oysters and the gra-vy upon this, and serve. Probable cost, 4s. Sufficient for three or four persons. Oysters, Stewed, Economicial.— Open a dozen oysters, and carefully preserve the liquor. Put a piece of butter the size of a small egg into an enamelled saucepan, pour the oysters and their liquor upon this, and dredge a httle flour over them. Season with a pinch of salt and cayenne, and a little grated nutmeg, and add three table-spoonfuls of cold water. Shake the saucepan over a gentle fire until the sauce is smooth and thick, but the oysters must not be allowed to boil. Serve on toast, and pour out the gravy very carefully, so a.s to leave undisturbed any grit or sediment that may have settled to the bottom. Time, a quarter of an hour. Probable cost, 2s. Suffi- cient for one or two persons. Oysters, Sweetbread and.— Take a calf's sweetbread. Soak it in cold water for an hour, boil it in salt and water for ten minutes, and then cut it into pieces about the size of an oyster, and with it two ounces of bacon. Beard a dozen large oysters, and mix them with the moat. Sprinkle over all a little pepper and salt, two table-spoonfuls of chopped parsley, a finely-minced shallot, half a tea-spoonful of powdered thjTne, and four ounces of finely- grated bread-crumb
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Cook this with the app: pantry check, scaling, and the assistant.