Mrs Glasse might rail against Frenchified cooking, but like all her contemporaries, she did not go so far as to exclude fricassees, ragoûts, and other French-inspired recipes from her book. She was not familiar with a French roux and invariably thickens her sauces by a more laborious method such as the one below. Raspings are crumbs “rasped” or grated from a dry loaf of bread.
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 strained, 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.
© 1977 Anne Willan. All rights reserved.