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4
as first courseEasy
By Anne Willan
Published 1977
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