No. 5. Oyster Forcemeat

Preparation info
    • Difficulty


    • Ready in

      10 min

Appears in

By Eliza Acton

Published 1845

  • About


  • Oysters, 1 dozen
  • bread-crumbs, 4 oz.
  • butter,


Open carefully a dozen of fine plump natives, take off the beards, strain their liquor, and rinse the oysters in it. Grate four ounces of the crumb of a stale loaf into fine light crumbs, mince the oysters but not too small, and mi