Oyster Sausages

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

Sausage mixture

three dozens and a half of plump native oysters ↝ Oysters, raw [Shellfish]
ten ounces of fine bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
ten of beef-suet chopped extremely small ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
a saltspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
one of pepper ↝ Spices, pepper, black [Spices and Herbs]
less than half the quantity of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
twice as much pounded mace ↝ Spices, mace, ground [Spices and Herbs]
the third of a small nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
two unbeaten eggs, or with the yolks only of three, and a dessertspoonful of the whites ↝ Egg, yolk only, raw [Eggs and omelets]

Coating for broiling

egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

Instructions (5)

Beard, rinse well in their strained liquor, and mince but not finely, three dozens and a half of plump native oysters, and mix them with ten ounces of fine bread-crumbs, and ten of beef-suet chopped extremely small; add a saltspoonful of salt, and one of pepper, or less than half the quantity of cayenne, twice as much pounded mace, and the third of a small nutmeg grated: moisten the whole with two unbeaten eggs, or with the yolks only of three, and a dessertspoonful of the whites.
When these ingredients have been well worked together, and are perfectly blended, set the mixture in a cool place for two or three hours before it is used.
make it into the form of small sausages or sausage cakes, flour and fry them in butter of a fine light 88brown; or throw them into boiling water for three minutes, drain, and let them become cold, dip them into egg and bread-crumbs, and broil them gently until they are lightly coloured.
A small bit should be cooked and tasted before the whole is put aside, that the seasoning may be heightened if required.
The fingers should be well floured in making them up.

Original Text

OYSTER SAUSAGES.

(A most excellent Receipt.)

Beard, rinse well in their strained liquor, and mince but not finely, three dozens and a half of plump native oysters, and mix them with ten ounces of fine bread-crumbs, and ten of beef-suet chopped extremely small; add a saltspoonful of salt, and one of pepper, or less than half the quantity of cayenne, twice as much pounded mace, and the third of a small nutmeg grated: moisten the whole with two unbeaten eggs, or with the yolks only of three, and a dessertspoonful of the whites. When these ingredients have been well worked together, and are perfectly blended, set the mixture in a cool place for two or three hours before it is used; make it into the form of small sausages or sausage cakes, flour and fry them in butter of a fine light 88brown; or throw them into boiling water for three minutes, drain, and let them become cold, dip them into egg and bread-crumbs, and broil them gently until they are lightly coloured. A small bit should be cooked and tasted before the whole is put aside, that the seasoning may be heightened if required. The sausages thus made are extremely good: the fingers should be well floured in making them up.

Small plump oysters, 3-1/2 dozens; bread-crumbs, 10 oz.; beef suet, 10 oz.; seasoning of salt, cayenne, pounded mace, and nutmeg; unbeaten eggs 2, or yolks of 3.

Notes

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