Читать книгу Miss Leslie's New Cookery Book - Leslie Eliza - Страница 146

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Take very fine tender sirloin steak, divested of fat and bone; cut them not larger than the palm of your hand; lay them in a stew-pan with some bits of fresh butter rolled in flour. Strain over them sufficient oyster-liquor to cook them well, and to keep them from burning, and to make a gravy so as to stew, but not to boil them. Season them with some blades of mace, some grated nutmeg, and a few whole pepper-corns. Let them cook till they are thoroughly done, and not the least red. Then put in some fine large oysters. Set the stew-pan again over the fire till the oysters are plump, which should be in about five or six minutes. If cooked too much, the oysters will toughen and shrink. When done, transfer the whole to a deep dish, mixing the oysters evenly among the meat. Before you take them up, make some sippet or thin toast, in triangular or pointed slices, with the crust cut off. Dip the slices (for a minute) in boiling water; then take them out, and stand them in a circle all round the inside of the dish, the points of the sippets upwards.