$1.25 to $1.50 per
dozen.
Summer.
Herring.
20 cts. per dozen.
Mar. and Apr.
Salt Cod Fish.
10 cts. per lb., best.
Smoked Fish.
20 to 35 cts. per lb.
Where no time is specified the fish are always in season.
The Boston Cook Booh
175
SHELL FISH.
Oysters^ Clams^ Scallops^ Lobsters, Crahs^ Shrimps^ and
Prawns are the principal varieties of shell fish used as
food.
Oysters.
These shell fish are found in perfection in the cool waters
of the Northern Atlantic coast. The Blue Points from
Long Island are considered the best in the New York
market. The Wareham and Providence River are equall}^
esteemed in Boston. 03^sters are neither healthful nor
well flavored from Ma}^ to September ; at all other times
th^Y are used more extensively and are more highly prized
than any other shell fish. They are nutritious, and are
easil}' digested when fresh and eaten raw, or when only
slightly cooked. When over-cooked, they are tough and
leathery. Oysters should never be kept long after being
taken from the shell ; and if to be used raw, should not
be opened till just before using.
Oysters cooked in the Shells, — Wash and scrub the shells,
and put them in a pan with the round side down (to hold
the juice), and cook either in a hot oven, on the top of a
hot stove, on a gridiron over the coals, or in a steamer,
ten to twenty minutes. When the shells open, the oysters
are done. Remove the upper shell ; season the oyster on
the lower shell with butter^ pepper^ salt^ and vinegar^ and
serve at once. Or take from the shells, put into a hot
dish, season, and serve immediately. There is no other
way of cooking the oyster in which the natural flavor is
so full}^ developed.
Raw Oysters. — Open the oysters ; look them over care-
fully ; remove any fine pieces of shell which ma}^ adhere to
them ; then season slightly with salt and pepper^ and let
1/6
The Boston Cook Book,
them stand half an hour in the ice chest. Serve on fanc}"
oyster plates, or on the deep half-shell, with slices of lemon.
Serve with small squares of buttered brown bread.
Ousters on Ice. — Put a rectangular block of clear ice,
having smooth, regular surfaces, in a large pan. With a
hot brick or flat-iron melt a cavity large enough to hold
the desired number of 03'sters. Pour the water from the
cavity, and fill with oysters, which should first be drained,
and seasoned with salt and pepper. Place a thick napkin
on a platter, put the ice upon this, cover the dish with
parsley or smilax, and garnish with lemon. The ice is some-
times roughly chipped to resemble a rock. If the dinner
be served from the- sideboard, individual plates of ice are
made.
To prepare Oysters for Cooking. — Pour half a cup of cold
water over one quart of oysters ; then with clean hands
take out the 03'sters separately and remove any bits of
shell or seaweed. Serious accidents have often resulted
from the presence of pieces of shell. The crabs which
are found among the oysters are considered a delicacy
and should be saved. The 03"ster liquor is seldom used,
as enough comes from the oysters in cooking ; but, if de-
sired, it should be strained before using. The 03^sters may
then be cooked in any of the following ways. ✪ Fried Oysters
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Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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$1.25 to $1.50 per
dozen.
Summer.
Herring.
20 cts. per dozen.
Mar. and Apr.
Salt Cod Fish.
10 cts. per lb., best.
Smoked Fish.
20 to 35 cts. per lb.
Where no time is specified the fish are always in season.
The Boston Cook Booh
175
SHELL FISH.
Oysters^ Clams^ Scallops^ Lobsters, Crahs^ Shrimps^ and
Prawns are the principal varieties of shell fish used as
food.
Oysters.
These shell fish are found in perfection in the cool waters
of the Northern Atlantic coast. The Blue Points from
Long Island are considered the best in the New York
market. The Wareham and Providence River are equall}^
esteemed in Boston. 03^sters are neither healthful nor
well flavored from Ma}^ to September ; at all other times
th^Y are used more extensively and are more highly prized
than any other shell fish. They are nutritious, and are
easil}' digested when fresh and eaten raw, or when only
slightly cooked. When over-cooked, they are tough and
leathery. Oysters should never be kept long after being
taken from the shell ; and if to be used raw, should not
be opened till just before using.
Oysters cooked in the Shells, — Wash and scrub the shells,
and put them in a pan with the round side down (to hold
the juice), and cook either in a hot oven, on the top of a
hot stove, on a gridiron over the coals, or in a steamer,
ten to twenty minutes. When the shells open, the oysters
are done. Remove the upper shell ; season the oyster on
the lower shell with butter^ pepper^ salt^ and vinegar^ and
serve at once. Or take from the shells, put into a hot
dish, season, and serve immediately. There is no other
way of cooking the oyster in which the natural flavor is
so full}^ developed.
Raw Oysters. — Open the oysters ; look them over care-
fully ; remove any fine pieces of shell which ma}^ adhere to
them ; then season slightly with salt and pepper^ and let
1/6
The Boston Cook Book,
them stand half an hour in the ice chest. Serve on fanc}"
oyster plates, or on the deep half-shell, with slices of lemon.
Serve with small squares of buttered brown bread.
Ousters on Ice. — Put a rectangular block of clear ice,
having smooth, regular surfaces, in a large pan. With a
hot brick or flat-iron melt a cavity large enough to hold
the desired number of 03'sters. Pour the water from the
cavity, and fill with oysters, which should first be drained,
and seasoned with salt and pepper. Place a thick napkin
on a platter, put the ice upon this, cover the dish with
parsley or smilax, and garnish with lemon. The ice is some-
times roughly chipped to resemble a rock. If the dinner
be served from the- sideboard, individual plates of ice are
made.
To prepare Oysters for Cooking. — Pour half a cup of cold
water over one quart of oysters ; then with clean hands
take out the 03'sters separately and remove any bits of
shell or seaweed. Serious accidents have often resulted
from the presence of pieces of shell. The crabs which
are found among the oysters are considered a delicacy
and should be saved. The 03"ster liquor is seldom used,
as enough comes from the oysters in cooking ; but, if de-
sired, it should be strained before using. The 03^sters may
then be cooked in any of the following ways.