A Ragoo of Oysters

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
for the oysters
for the batter
for frying
for the sauce
for garnish
Instructions (9)
  1. Open twenty large oysters, take them out of their liquor, save the liquor.
  2. Dip the oysters in a batter made with two beaten eggs, a little grated lemon-peel, a little grated nutmeg, one pounded blade of mace, a little finely chopped parsley, and a little flour, all beaten together.
  3. Have ready some butter or dripping in a stew-pan; when it boils, dip the oysters one by one into the batter and fry them of a fine brown.
  4. With an egg-slice, take them out and lay them to dish before the fire.
  5. Pour the fat out of the pan, and shake a little flour over the bottom of the pan.
  6. Rub a little piece of butter as big as a small walnut all over the bottom of the pan with your knife while it is over the fire.
  7. Pour in three spoonfuls of the strained oyster-liquor, one spoonful of white wine, and a quarter of a pint of gravy.
  8. Grate a little nutmeg, stir all together, throw in the oysters, and give the pan a toss round.
  9. When the sauce is of a good thickness, pour all into the dish, and garnish with raspings.
Original Text
A Ragoo of Oysters. OPEN twenty large oysters, take them out of their liquor, save the liquor, and dip the oysters in a batter made thus: take two eggs, beat them well, a little lemon-peel grated, a little nutmeg grated, a blade of mace pounded fine, a little parsley chopped fine; beat all together with a little flour, have ready some butter or dripping in a stew-pan; when it boils dip in your oysters, one by one, into the batter, and fry them of a fine brown; then with an egg-slice take them out and lay them to dish before the fire. Pour the fat out of the pan, and shake a little flour over the bot- tom of the pan, then rub a little piece of butter as big as a small walnut, all over with your knife; whilst it is over the fire; then pour in three spoonfuls of the oyster-liquor strained, one spoonful of white wine, and a quarter of a pint of gravy; grate a little nutmeg, stir all together, throw in the oysters, give the pan a toss round, and when the sauce is of a good thickness, pour all into the dish, and garnish with raspings.
Notes
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