Oyster Sausages from Modern Cookery for Private Families by Eliza Acton
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 choppe...
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Cooking tools:
- Kitchen scale
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
Ingredients
- unbeaten eggs 2, or yolks of 3.
- seasoning of salt, cayenne, pounded mace, and nutmeg
- Small plump oysters, 3½ dozens
- bread-crumbs, 10 oz.
- beef suet, 10 oz.
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