Cooking For 1966 Oysters Kirkpatrick
(By
CELIA TIMMS.]
The delectable oyster is preferred raw by many, but can be made into many delicious concoctions. One of the most highly regarded is oysters Kirkpatrick. Ingredients.— 3 doz oysters 2 cups raw, washed and dried spinach. 1 cup raw parsley 1 cup raw onion tops Tabasco sauce i cup fine breadcrumbs 4 cup butter Salt and pepper
Method.—Put spinach, parsley and onion tops through a food chopper, twice if necessary, until a puree has been achieved. Sprinkle four or five drops of tabasco sauce into the puree and add breadcrumbs and butter and pepper and salt to taste. Knead all together very thoroughly with a wooden spoon until a paste is formed. Place oysters on six half shells. Fill a baking tin almost to the top with rock salt and stand shells on this. Bake in hot oven (450 deg for about five minutes until edges of oysters begin to curl. Then swiftly put a generous teaspoon of the green paste on each oyster. Return to
the hot oven and bake for further five minutes, but do not allow to brown.
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https://paperspast.natlib.govt.nz/newspapers/CHP19660720.2.23.13
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Press, Volume CVI, Issue 31116, 20 July 1966, Page 2
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189Cooking For 1966 Oysters Kirkpatrick Press, Volume CVI, Issue 31116, 20 July 1966, Page 2
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