Perch

Classic Seafood Recipes & Fish Recipes

Forcemeats and Stuffings for Seafood

 

OYSTER FORCEMEAT
(Modern Cookery, 1845)

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 oysters but not too small, and mix them with the bread; add an ounce and a half of good butter broken into minute bits, the grated rind of half a small lemon, a small saltspoonful of pounded mace, some cayenne, a little salt, and a large teaspoonful of parsley.

Mingle these ingredients well, and work them together with the unbeaten yolk of one egg and a little of the oyster liquor, the remainder of which can be added to the sauce which usually accompanies this forcemeat.

Oysters, 1 dozen; bread-crumbs, 4 oz.; butter, 1 1/2 oz.; rind 1/2 small lemon; mace, 1 saltspoonful; some cayenne and salt; minced parsley, 1 large teaspoonful; yolk 1 egg; oyster-liquor, 1 dessertspoonful rolled into balls, and fried from 7 to 10 minutes, or poached from 5 to 6 minutes.

Obs. — In this preparation the flavour of the oysters should prevail entirely over that of all the other ingredients which are mixed with them.

 

 

Please feel free to link to any pages of SeafoodFish.com from your website.
For permission to use any of this content please E-mail: james@seafoodfish.com
Original material copyright © 1990 - 2014 James T. Ehler unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.