Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Mace | not in our table | 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 pint of sherry
- 3 tablespoonfuls of cream
- 1/2 pint of melted butter
- 1/2 pint altogether
- 1 drachm of cayenne
- 2 drachms of pounded mace
- 2 dozen oysters
- 1 blade of pounded mace
- one into 3 pieces
- 3 pieces
- 3 dozen oysters
- 6 persons
- 6 oysters to 1 person
- 1 person
- salt
- cayenne
- mace
Directions
_Ingredients._—Sufficient oysters to fill a pint measure, 1 pint of sherry, 3 oz. of salt, 1 drachm of cayenne, 2 drachms of pounded mace. _Mode._—Procure the oysters very fresh, and open sufficient to fill a pint measure; save the liquor, and scald the oysters in it with the sherry; strain the oysters, and put them in a mortar with the salt, cayenne, and mace; pound the whole until reduced to a pulp, then add it to the liquor in which they were scalded; boil it again five minutes, and skim well; rub the whole through a sieve, and, when cold, bottle and cork closely. The corks should be sealed. _Seasonable_ from September to April.
_Note._—Cider may be substituted for the sherry.
OYSTER PATTIES (an Entrée).
_Ingredients._—2 dozen oysters, 2 oz. of butter, 3 tablespoonfuls of cream, a little lemon-juice, 1 blade of pounded mace; cayenne to taste. _Mode._—Scald the oysters in their own liquor, beard them, and cut each one into 3 pieces. Put the butter into a stewpan, dredge in sufficient flour to dry it up; add the strained oyster-liquor with the other ingredients; put in the oysters, and let them heat gradually, but not boil fast. Make the patty-cases as directed for lobster patties, fill with the oyster mixture, and replace the covers. _Time._—2 minutes for the oysters to simmer in the mixture. _Average cost_, exclusive of the patty-cases, 1_s._ 4_d._ _Seasonable_ from September to April.
OYSTER SAUCE, to serve with Fish, Boiled Poultry, &c.
_Ingredients._—3 dozen oysters, ½ pint of melted butter, made with milk. _Mode._—Open the oysters carefully, and save their liquor; strain it into a clean saucepan (a lined one is best), put in the oysters, and let them just come to the boiling-point, when they should look plump. Take them off the fire immediately, and put the whole into a basin. Strain the liquor from them, mix with it sufficient melted butter made with milk to make ½ pint altogether. When this is ready and very smooth, put in the oysters, which should be previously bearded, if you wish the sauce to be really nice. Set it by the side of the fire to get thoroughly hot, _but do not allow it to boil_, or the oysters will immediately harden. Using cream instead of milk makes this sauce extremely delicious. When liked, add a seasoning of cayenne or anchovy sauce; but, as we have before stated, a plain sauce _should_ be plain, and not be overpowered by highly-flavoured essences; therefore we recommend that the above directions be implicitly followed, and no seasoning added. _Average cost_ for this quantity, 2_s._ _Sufficient_ for 6 persons. Never allow fewer than 6 oysters to 1 person, unless the party is very large. _Seasonable_ from September to April.
A more economical sauce may be made by using a smaller quantity of oysters, and not bearding them before they are added to the sauce: this may answer the purpose, but we cannot undertake to recommend it as a mode for making this delicious adjunct to fish, &c.