Recipes from George III to Victoria by Jacqui Wood

Author:Jacqui Wood
Language: eng
Format: epub
Publisher: The History Press

Method

1. Wash the oysters well and strain the liquor from the shells. Put in a pan with the oysters and heat slowly.

2. When they just begin to simmer, take the oysters out and take off their beards.

3. Add to the pan the cream and spices, and when it boils add the butter mixed with the flour. Stir continuously until it is smooth.

4. Then put in the oysters and keep them on a low heat until they heat through in the hot sauce.

5. Serve at once sprinkled with the fried bread cubes or sippets, as they were called.

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