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Susan Gilbert's late nineteenth century British cookery manuscript
Page 35
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To Scollop Oysters. Take 1 pint of oysters fresh opened, put them in a saucepan with the liquor and some mace, set them over the fire and let them stew a few minutes, then put a piece of butter rolled in flour, when that is quite melted and thickened, pour them into your shells about 3 parts full, them have ready a good quantity of greated bread, cover them with it and press them down, set them before a a fire or in an oven to brown, or brown them with a salamander. Mrs G. Mushroom Sauce Take new milk or cream which you please boil with a little lemon peel, thicken with butter rolled in flour, add powdered mace and nutmeg to your taste, put in your mushrooms and give them one boil. Mrs. G.
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To Scollop Oysters. Take 1 pint of oysters fresh opened, put them in a saucepan with the liquor and some mace, set them over the fire and let them stew a few minutes, then put a piece of butter rolled in flour, when that is quite melted and thickened, pour them into your shells about 3 parts full, them have ready a good quantity of greated bread, cover them with it and press them down, set them before a a fire or in an oven to brown, or brown them with a salamander. Mrs G. Mushroom Sauce Take new milk or cream which you please boil with a little lemon peel, thicken with butter rolled in flour, add powdered mace and nutmeg to your taste, put in your mushrooms and give them one boil. Mrs. G.
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