Originalrezept:
Take a Quart of Oysters, and clean them well; then strain the Liquor, and put to it a large Blade of Mace, a small Nutmeg sliced, and a little Salt; let the Oysters boil in this Liquor, and scum it very clean; when they are near enough, put to them some Parsly shred fine, and a little Eschallot, if you like it; also shred fine the Yolks of four Eggs, and near Half a Pound of Butter. Shake it constantly.
Übersetzung:
Geschmorte Austern
Kategorisierung:
Fisch & Schalen- und Krustentiere:Hauptzutaten: Austern, Butter, Dotter (Eigelb), Muskatblüte, Muskatnuss, Petersilie, Salz, Schalotten
Transkription:
Marlene Ernst
Zitierempfehlung:
Marlene Ernst (Transkription): "To Stew Oysters", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 006,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-stew-oysters (18.10.2024).
Datenbankeintrag erstellt von Marlene Ernst.