Oysters and Macaroni
A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.
A historical recipe
The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1 gill Milk
- 1 bottle Oysters
Method
- 2 oz.
- Macaroni--1 1/2d.
- 1 bottle Oysters--1s.
- 1 gill Milk or Melted Butter Sauce--1d.
- Cayenne Salt Bread Crumbs--1d.
- Boil the macaroni in the oyster liquor or in weak stock till quite soft.
- Rub a little butter on a dish, cut the macaroni into pieces two inches long and lay it at the bottom.
- On this place the oysters, and season them with cayenne, salt, and a little lemon juice or nutmeg.
- Pour over the milk or sauce, cover with bread crumbs, and brown it in a quick oven.
- A few little pieces of butter laid on top of the crumbs make a richer dish.
- It must be served very hot.