Dinner
Oyster cutlets
Marion Harland’s original method for Oyster cutlets, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Rub together one tablespoonful of butter and one rounded tablespoonful of flour for each pint of chopped oysters.
- Then add the chopped oysters and the yolk of one egg, beaten well.
- After taking from the fire add one teaspoonful of salt, one tablespoonful of minced parsley and the juice of one-half a lemon.
- Form into cutlets, dip into egg, then into breadcrumbs and fry in hot fat.
Historical transcription
Source method
- 1
Drain off the liquor and wash the oysters well. Put them into a saucepan over the fire and heat until the edges curl, being careful to stir all the time. Strain the liquor. Chop the oysters fine. Rub together one tablespoonful of butter and one rounded tablespoonful of flour for each pint of chopped oysters. Add the oyster liquor and cook until quite thick. Then add the chopped oysters and the yolk of one egg, beaten well. After taking from the fire add one teaspoonful of salt, one tablespoonful of minced parsley and the juice of one-half a lemon. Let all stand until perfectly cold. Form into cutlets, dip into egg, then into breadcrumbs and fry in hot fat.
Nutrition pending
No invented nutrition numbers.
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