 | William Kitchiner - 1823 - 738 pages
...liquor, — put a bit of butter into a stewpan, — and when it is melted, add as much fine bread crumbs as will dry it up, then put to it the Oyster liquor,...Oysters into Scollop shells that you have buttered, and stewed with bread crumbs, — then a layer of Oysters, — then of bread erumbs, and then some more... | |
 | M. Radcliffe - 1823 - 728 pages
...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 as much fine bread crumbs as will dry it up, then put to it the oyster liquor,... | |
 | William Kitchiner - 1825 - 390 pages
...— (No. 182.) — A good way to warm tip 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 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 pages
...— (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...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... | |
 | William Kitchiner - 1836 - 432 pages
...SCALLOPED OYSTERS. 179. 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...bread-crumbs as will dry it up, — then put to it the Oyster-liquor, and give it a boil up, — put the Oysters into Scallopshells that you have buttered,... | |
 | Mrs. N. K. M. Lee - 1840 - 400 pages
...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,...liquor, and give it a boil up, put the oysters into scallop-shells that you have buttered, and strewed with bread-crumbs, then a layer of oysters, then... | |
 | Mrs. N. K. M. Lee - 1842 - 402 pages
...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,...liquor, and give it a boil up, put the oysters into scallop-shells that you have buttered, and strewed with bread-crumbs, then a layer of oysters, then... | |
 | Tried and approved recipes - 1878 - 94 pages
...2 or 3 onions stuck with cloves. Etcalloped Oysters.—Stew the oysters slowly in their own liquor 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 boil it, put the oysters into... | |
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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... 