To roast a Pound of Butters

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Yield: 1.0 pound
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

a Pound of Butters ↝ Butter, stick, unsalted [Dairy and Egg Products]
salt and water ↝ Salt, table, iodized [Spices and Herbs]
salt and water ↝ Water, tap [Tap water]
crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a little grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
the yolks of two eggs ↝ Egg, yolk only, raw [Eggs and omelets]
crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a pint of oysters stewed in their own liquor ↝ Oysters, raw [Shellfish]

Instructions (10)

Lay the butter in salt and water for two or three hours.
Split the butter.
Rub the butter all over with bread crumbs and a little grated nutmeg.
Lay the butter in the dish.
Roast the butter.
Baste the butter with the yolks of two eggs, and then with bread crumbs all the time it is roasting.
Have ready a pint of oysters stewed in their own liquor, and lay them in the dish under the butter.
When the bread has soaked up all the butter, brown the outside.
Lay the butter on your oysters.
Your sauce must be very slow.

Original Text

To roast a Pound of Butters
LAY it in salt and water two or three hours, then split it, and rub it all over with crumbs of bread, with a little grated nutmeg, lay it in the dish, and so roast it, baste it with the yolks of two eggs, and then with crumbs of bread all the time it is a roasting, have ready a pint of oysters stewed in their own liquor, and lay in the dish under the butter; when the bread has soak'd up all the butter, brown the outside, and lay it on your oysters. Your sauce must be very slow.

Notes

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