OYSTER STUFFING

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

twelve cooking oysters ↝ Oysters, raw [Shellfish]
the beards and liquid ↝ Oysters, raw [Shellfish]
a gill of broth ↝ Soup, broth [Soups, broth-based]
four ounces of bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
an ounce and a half of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the finely rasped peel of half a lemon ↝ Lemon peel, raw [Fruits and Fruit Juices]
a teaspoonful of parsley ↝ Parsley, raw [Not included in a food category]
a saltspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
half that measure of mace ↝ Spices, mace, ground [Spices and Herbs]
the oysters finely minced ↝ Oysters, raw [Shellfish]
an egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (5)

Beard twelve cooking oysters.
Set the beards and liquid to simmer with a gill of broth to produce a small quantity of concentrated essence.
Empty the bread crumbs, butter, finely rasped lemon peel, parsley, salt, and mace into a bowl.
Add the finely minced oysters and an egg.
Add as much of the concentrated essence as needed.

Original Text

OYSTER STUFFING.—Beard twelve cooking oysters: set the
beards and liquid to simmer with a gill of broth to produce a
small quantity of concentrated essence as it were. Take four
ounces of bread crumbs, an ounce and a half of butter, the
finely rasped peel of half a lemon, a teaspoonful of parsley, a
saltspoonful of salt, and half that measure of mace. Empty all
into a bowl, add the oysters finely minced, an egg, and as much

Notes

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