Mrs Beetons Fish Recipes Revisited
Stewed Oysters
600ml (1 pint) Oysters
200ml (7floz) Cream
25g (1oz) Butter
1 Blade of Ground Mace.
Flour
Lemon Peel
Croutons
Cayenne and Salt, to taste
Scald the oysters in their own liquor, remove them, beard them and strain the liquor
Put the butter into a saucepan, dredge in sufficient flour to dry it up.
Add the oyster liquor and mace, stir over a medium to high heat with a wooden spoon
When it comes to a boil, add the cream, oysters and seasoning.
Let it simmer for 1 or 2 minutes, but not longer, or the oysters would harden.
Serve on a hot dish and garnish with croutons, or toasted sippets (triangles) of bread.
A small piece of lemon peel boiled with the oyster liquor and taken out before the cream is added.
Time: Altogether 15 minutes.
Sufficient for 6 persons.
Seasonable from September to April.
STEWED OYSTERS
288. INGREDIENTS - 1 pint of oysters, 1 oz. of butter, flour, 1/3 pint of cream; cayenne and salt to taste; 1 blade of pounded mace.
Mode - Scald the oysters in their own liquor, take them out, beard them, and strain the liquor; put the butter into a stewpan, dredge in sufficient flour to dry it up, add the oyster-liquor and mace, and stir it over a sharp fire with a wooden spoon; when it comes to a boil, add the cream, oysters, and seasoning. Let all simmer for 1 or 2 minutes, but not longer, or the oysters would harden. Serve on a hot dish, and garnish with croutons, or toasted sippets of bread. A small piece of lemon-peel boiled with the oyster-liquor, and taken out before the cream is added, will be found an improvement.
Time - Altogether 15 minutes.
Average cost, for this quantity, 3s. 6d.
Seasonable from September to April.
Sufficient for 6 persons.
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