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The Practice of Cookery, Pastry, Confectionary, Pickling, Preserving,
The Practice of Cookery Pastry Confectionary Pickling Preserving Author:Frazer General Books publication date: 2009 Original publication date: 1820 Original Publisher: The Author Notes: This is a black and white OCR reprint of the original. It has no illustrations and there may be typos or missing text. When you buy the General Books edition of this book you get free trial access to Million-Books.com where you can sele... more »ct from more than a million books for free. Excerpt: To scollop Oysters. Clean and scald them ; put a little butter and bread crumbs into scollop shapes; fill them up with the oysters, and season them with salt and spices. As you fill them, put in a little of the oyster liquor, with half a spoonful of white wine. When the shapes are full, cover with bread crumbs, minced parsley, and pieces of butter. To brown Oysters in their Juice. Wash a quarter of a hundred of good oysters in their juice; then take them out one by one, and dip them in the yolk of an egg. Brown a piece of butter; season the oysters with pepper and a little salt, and brown them nicely on both sides. Then draw them to the side of the pan; pour in the juice, and thicken it with a very little butter and flour. Let it boil a little, and then stir in the oysters carefully among it. This answers well for dressed cod-head, calf- head, and most made dishes. Oyster Fitters. For a quarter of a hundred oysters castan egg with a table-spoonful of flour and a little cream, pepper, and salt. Dip the oysters in it, and brown them as before. To dress a Turtle of one hundred weight. Cut off the head with the fins, saving the blood, and lay them in salt and water ; cut off the callipee, or bottom shell, and the meat attached to it; take out the heart, liver, and lights, and lay them by themselves; pick the bones and meat from the back-shell or callipash j cut the fleshy part into pieces about two inches square, leaving the fat part called the Monsieur; rub it with salt, and wash it in several waters to make it clean; then put the fleshy pieces in with three bottles of...« less