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Oysters, Stewed

Small rolls of oysters, veal, and suet fried in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Oysters, Stewed

Ingredients

Directions

Prepare the mixture

  1. Open the oysters, saving the liquor and removing the gills.

  2. Finely mince the veal and suet, then pound them with the oysters to form a paste.

  3. Soak the bread in the oyster liquor, then add it to the paste along with pepper and salt.

  4. Bind the mixture with the beaten egg and form into small rolls the size of sausages.

Fry and serve

  1. Fry the rolls in butter until golden brown, about 10 minutes.

  2. Serve hot with brown bread-and-butter and a cut lemon.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Oyster + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Oyster + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,545 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Oyster + eggtop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Oysters
Provide the main flavour and, pounded into the paste, the bulk of the filling.
Veal
Adds body and a meaty texture that holds the rolls together.
Suet
Adds fat that keeps the rolls moist and tender during frying.
Bread
Soaked in oyster liquor, it absorbs moisture and softens the paste.
Egg
Binds the mixture so the rolls keep their shape.

The step that matters

Forming and frying the rolls. The paste is soft and can fall apart if it is too wet or not bound well. The egg helps it set, and frying in butter over steady heat browns the outside while the inside cooks through.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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