Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cupful of bread-crumbs
- 2 tablespoonfuls of butter
- 1 tablespoonful chopped parsley
- 1 teaspoonful of salt
- 1/4 teaspoonful of pepper
- 1 dozen oysters
- 1 lemon
- 1 egg
Directions
Have the butcher carefully remove the blade from the shoulder, and fill the space with a mixture made of
1 cupful of bread-crumbs. 2 tablespoonfuls of butter. 1 tablespoonful chopped parsley. 1 dozen oysters. Juice of 1 lemon. 1 teaspoonful of salt. 1/4 teaspoonful of pepper. 1 egg.
Sew up the opening, roast in the oven with a little water in the pan; allow fifteen minutes to the pound, and baste frequently. Serve with the gravy from the pan, after the grease is carefully poured off. More oysters may be used, or they may be omitted altogether. A stuffing may be made of chopped meat, celery, onion, mushrooms, crumbs, egg, and seasoning of salt and pepper.
A stuffed shoulder can be pressed into a shape to resemble a fowl or a duck, and garnished so as to make an ornamental dish.