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Books Books 1 - 8 of 8 on A good way to warm up any cold fish. Stew the oysters slowly in their own liquor....  
" 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 - Page 16
by Tried and approved recipes - 1878
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The Cook's Oracle: Containing Receipts for Plain Cookery, on the Most ...

William Kitchiner - Cookery, English - 1823 - 428 pages
...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,...
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A modern system of domestic cookery, or, The housekeeper's guide: arranged ...

M. Radcliffe - Formulas, recipes, etc - 1823 - 676 pages
...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...
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The Cook's Oracle: Containing Receipts for Plain Cookery on the Most ...

William Kitchiner - Cookery - 1825 - 371 pages
...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...
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The Cook's Oracle : Containing Receipts for Plain Cookery on the Most ...

William Kitchiner - Cookery, English - 1827 - 491 pages
...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...
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Cook's oracle: containing receipts for plain cookery, on the most economical ...

William Kitchiner - Cooking - 1836 - 422 pages
...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...
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The cook's own book, and housekeeper's register: being receipts for cooking ...

Mrs. N. K. M. Lee, Eliza Leslie - Cooking - 1840 - 337 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,...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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The Cook's Own Book and Housekeeper's Register: Being Receipts for Cooking ...

Mrs. N. K. M. Lee - Cookery, American - 1842 - 337 pages
...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...
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Indian Domestic Economy and Receipt Book: Comprising Numerous Directions for ...

R. Riddell - Cookery, Indic - 1860 - 677 pages
...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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