A Ragoo of Oysters

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Open twenty large Oysters, take them out of their Liquor, save the Liquor, and dip the Oysters in a Batter made thus: Take two Eggs, beat them well, a little Lemon-peel grated, a little Nutmeg grated, a Blade of Mace pounded fine, a little Parsley chopped fine; beat all together with a little Flour, have ready some Butter or Dripping in a Stew-pan, when it boils, dip in your Oysters, one by one, into the Batter, and fry them of a fine brown; then with an Egg-slice take them out, and lay them in a Dish before the Fire. Pour the Fat out of the Pan, and shake a little Flour over the Bottom of the Pan .; then rub a little Piece of Butter, as big as a small Walnut, all over with your Knife, whilst it is over the Fire; then pour in three Spoonfuls of the Oyster liquor drained, one Spoonful of White Wine, and a Quarter of a Pint of Gravy; grate a little Nutmeg, stir all together, throw in the Oysters, give the Pan a Toss round, and when the Sauce is of a good Thickness, pour all into the Dish, and Garnish with Raspings.