 A good way to warm up any cold fish. Stew the oysters slowly in their own liquor for two or three minutes, take them out with a spoon, beard them, and skim the liquor, put a bit of butter into a stew-pan ; when it is melted, add as much fine bread-crumbs...  Tried and approved recipes. By a lady - Seite 14von Tried and approved recipes - 1878Vollansicht - Über dieses Buch
 | William Kitchiner - 1823 - 738 Seiten
...the melt of a cod fish." .. Scolloped Oysters. (No. 182.) A good way to warm up any cold Fish. Stew the Oysters slowly in their own liquor for two or three minutes, — take them out with a spoon, and beard them and shim the liquor, — put a bit of butter into a stewpan, — and when it is melted,... | |
 | M. Radcliffe - 1823 - 728 Seiten
...the dish, and pour the ragout over them. Garnish with chesnuts and lemon. To scollop Oysters. Stew the oysters slowly in their own liquor for two or three minutes; take them out with a spoon, and beard them, and skim the liquor ; put a bit of butter into a stew-pan, and when it is melted, add... | |
 | William Kitchiner - 1825 - 390 Seiten
...milt of a Cod-fish." Scolloped Oysters. — (No. 182.) — A good way to warm tip any cold Fish. Stew the Oysters slowly in their own liquor for two or...with a spoon, beard them, and skim the liquor, put n bit of butter into a stewpan, — when it is melted, add as much fine bread crumbs as will dry it... | |
 | William Kitchiner - 1827 - 524 Seiten
...inilt of a Cod-fish." Scolloped Oysters. — (No. 182.) — A good way to warm up any cold Fish. Stew the Oysters slowly in their own liquor for two or...will dry it up, then put to it the Oyster liquor, and give it a boil up, — put the Oysters into Scollop-shells that you have buttered, and strewed with... | |
 | William Kitchiner - 1836 - 432 Seiten
...of Egga in the milt of a Cod-fish. SCALLOPED OYSTERS. 179. A good way to warm up any cold fish. Stew the Oysters slowly in their own liquor for two or...into a stew-pan ; when it is melted, add as much fine bread-crumbs as will dry it up, — then put to it the Oyster-liquor, and give it a boil up, — put... | |
 | Mrs. N. K. M. Lee - 1840 - 400 Seiten
...SCALLOPED. (3) A good way to warm up any cold fish. Stew the oysters slowly in their own liquor fur two or three minutes, take them out with a spoon,...into a stewpan; when it is melted, add as much fine bread-crumbs as will dry it up, then put to it the oyster liquor, and give it a boil up, put the oysters... | |
 | Mrs. N. K. M. Lee - 1842 - 402 Seiten
...alternately with the oysters into a dish. OYSTERS SCALLOPED. (3) A good way to warm up any coldßsh. Stew the oysters slowly in their own liquor for two or three minutes, lake them out with a spoon, beard them, and skim the liquor, put a bit of butter into a stewpan ; when... | |
 | Robert Riddell - 1860 - 724 Seiten
...shallots; fill the shells as above, and broil them. Stew the oysters slowly in their own liAnother. quor for two or three minutes, take them out with a spoon,...into a stewpan ; when it is melted, add as much fine bread-crumbs as will dry it up; then put to it the oyster liquor, and give it a boil up. Put the oysters... | |
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