Regency Dish: Oyster Ragout

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A Rageo of Oysters Oren twenty large oysters take them out of the liquor fave the liquor and dip the oyi ers in a batter made thus take two eggs beat them well a little lemon peel grated a little nutmeg grated a blade of mace pounded fine a little parsley chopped fine beat all together with a little Alpur have ready some butter or dripping in a ftew pan when it boils dip in your oysters one by one into the batter and fry them of a fine brown then with an egg flice take them out and lay them in a dish before the fire pour the fat out of the pan and Thake a little four over the bottom of the pan then rub a little piece of butter as big as a fmall walnut all over with your knife whilft it is over the fire then pour in three spoonfuls of the oyster liquor strained one spoonful of white wine and a quarter of a pint of gravy grate a little nutmeg stir all together throw in the oysters give the pan a toss round and when the sauce is of a good thickness pour all into the dish and garnish with raspings

This recipe appeared in the 1803 The Art of Cookery.

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