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Emily Netuzed recipe book, August 1874
Page 93
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Oyster Cutlets Take 3 doz oysters, blanche them + take off the beards, cut them rather small. Put the liquor into a stew-pan with a piece of butte + a spoonful of flour. stir till it boils, then add the yolks of 2 eggs & the oysters stir near the fire for a moment then spread it on a flat dish to get cold, Have ready some very thin puff paste rolled, cut it with a knife or cutter the shape of cutlets + put the oysters in egg, crumb + fry in lard. Mrs. Beech Mince to stuff rolls Chop fine some cold [illegible] beef a little flour pepper + salt + beef gravy sufficient to make the mince rather thin. boil well for 15 minutes before quite cold fill the rolls
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Oyster Cutlets Take 3 doz oysters, blanche them + take off the beards, cut them rather small. Put the liquor into a stew-pan with a piece of butte + a spoonful of flour. stir till it boils, then add the yolks of 2 eggs & the oysters stir near the fire for a moment then spread it on a flat dish to get cold, Have ready some very thin puff paste rolled, cut it with a knife or cutter the shape of cutlets + put the oysters in egg, crumb + fry in lard. Mrs. Beech Mince to stuff rolls Chop fine some cold [illegible] beef a little flour pepper + salt + beef gravy sufficient to make the mince rather thin. boil well for 15 minutes before quite cold fill the rolls
Szathmary Culinary Manuscripts and Cookbooks
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