Oyster Forcemeat

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 12 oysters cooked, or 1 small tin oysters
  • 1 oz. (30 g.) finely chopped suet


Mix the breadcrumbs with the suet, add the liquor from the oysters, a good sprinkling of salt and pepper, the cream and the oysters cut in small pieces. Mix well with the beaten eggs. Stir in a double saucepan over boiling water for 5 minutes. Leave until cold, then use.