Savoury Oyster Jelly
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Decorate with crayfish and aspic jelly.
Presented as published in 1888. 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 Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 21. The excerpt below is the record exactly as published.
Savoury Oyster Jelly. Take a pint of large oysters, and when bearded and the hard parts removed, weigh them, and if they do not weigh a pound, beard some more, till you have the proper weight ; cut them in halves into a stewpan, with their own liquor strained (about half a pint), the strained juice of a lemon, and a teaspoonful of anchovy essence. Let all simmer till all are well amalgamated together, stirring occasionally ; then pass through a sieve. Put one ounce of leaf gelatine into half a gill of water
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.