No. 5. Oyster Forcemeat from Modern Cookery for Private Families by Eliza Acton
Open carefully a dozen of fine plump natives, take off the beards, strain their liquor, and rinse the oysters in it. Grate four ounces of the crumb of a stale loaf into fine light crumbs, mince the...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- yolk 1 egg; oyster-liquor, 1 dessertspoonful rolled into balls,
- some cayenne and salt
- minced parsley, 1 large teaspoonful
- Oysters, 1 dozen
- bread-crumbs, 4 oz.
- mace, 1 saltspoonful
- butter, 1 ½ oz.
- rind ½ small lemon
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Good Oyster Sauce from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
No. 6. A Finer Oyster Forcemeat from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
To Stew Oysters from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Oyster Sausages from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Curried Oysters from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
To Scallop Oysters from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
No. 7. Mushroom Forcemeat from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Oysters from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com