seasonings in a chafing dish or
hot add oysters, cover; shake the pan oc-
1. Place
saucepan.
2. When
casionally.
3. When oysters are plump, drain and keep hot.
4. Add milk to liquid from pan, to make 1 c.
5. Make white sauce.
OYSTERS 77
6. Beat eggs until thick; add sauce and lemon juice.
7. Reheat oysters in sauce; serve on toast or wafers, in
canapes or timbales.
BROILED OYSTERS.
1. Clean oysters; dry in folds of a towel.
2. Dip in melted butter, then in very fine, seasoned
crumbs.
3. Place in oyster broiler; broil, turning often, until
plump.
4. Serve garnished with parsley and lemon sections, or
serve with bacon or on cream toast in which oyster juice
is part of the liquid.
OYSTER STEW.
2}4c. milk.
2 tb. fine cracker or bread crumbs.
2 tb. butter.
% T. salt,
f.g. pepper.
1 pint oysters✪ Oyster Stew.
1. Clean the oysters.
2. Heat milk and crumbs in double boiler.
3. Add butter, seasonings and oyster juice.
4. Add oysters; cook only until oysters are plump.
5. Serve at once.
OYSTER COCKTAIL.
12 oysters.
2 tb. tomato catsup.
1 tb. lemon juice.
2/3 T. Worcestershire sauce.
3 drops Tabasco sauce.
}4 T. grated horseradish.
Salt.
2 T. celery finely chopped✪ Oyster Cocktail.
1. Select small or medium-sized oysters; clean; add
strained oyster juice.
2. Add other ingredients, except celery.
3. Chill thoroughly.
4. Serve in cocktail glasses; sprinkle with celery; garnish
with small pieces of green and red pepper or finely chopped
parsley.
78
CANADIAN COOK BOOK
LOBSTER
PREPARATION OF LOBSTER.
To select:
1. Live lobsters should be heavy for their size; the meat
of smaller lobsters is more tender than that of large.
2. Cooked lobsters should be used within 18 hours after
cooking. Test by straightening tail; if it springs back
quickly, lobster was alive when put on to cook.
Lobsters should be killed by plunging into boiling water,
for cooking.
To cook:
1. Have large amount of water boiling rapidly in large
kettle.
2. Hold lobster by the back; plunge it head first into
boiling water.
3. Simmer 20 to 30 mins., according to size.
4. Chill thoroughly in cold water.
To prepare:
1. Break off claws and tail.
2. Remove meat from tail; press sides together; cut
through bony membrane on under side ; remove meat in one
piece; remove intestinal vein which lies in crease along the
tail.
3. Separate the body from the shell ; save the coral.
4. Discard the gills on the sides of the body; break the
body through the middle lengthwise; remove bits of meat
found between the bones.
5. Disjoint large claws; remove meat whole if possible;
it may be necessary to break claws in order to do this.
6. Remove meat from small claws.
FISH LEFT-OVERS
CREAMED FISH.
2 c. cooked fish, flaked.
3 tb. butter.
21^ tb. flour.
3^ T. salt.
f .g. cayenne.
l}i c. milk.
FISH LEFT-OVERS
79
1. Make white sauce; add fish; reheat.
2. Turn into a buttered baking dish or ramikins; cover
with buttered crumbs.
3. Brown in a hot oven.
1. Break macaroni in }/2" pieces; cook, till tender, in a
large amount of boiling salted water; drain, rinse with cold
water.
2. Butter a baking dish; arrange macaroni and fish in
alternate layers; sprinkle with seasonings.
3. Pour white sauce over.
4. Cover with buttered crumbs; brown in a hot oven.
Page 24 · 2 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
seasonings in a chafing dish or hot add oysters, cover; shake the pan oc-
1. Place saucepan.
2. When casionally.
3. When oysters are plump, drain and keep hot.
4. Add milk to liquid from pan, to make 1 c.
5. Make white sauce.
OYSTERS
6. Beat eggs until thick; add sauce and lemon juice.
7. Reheat oysters in sauce; serve on toast or wafers, in canapes or timbales.
BROILED OYSTERS.
1. Clean oysters; dry in folds of a towel.
2. Dip in melted butter, then in very fine, seasoned crumbs.
3. Place in oyster broiler; broil, turning often, until plump.
4. Serve garnished with parsley and lemon sections, or serve with bacon or on cream toast in which oyster juice is part of the liquid.
OYSTER STEW.
2}4c. milk.
2 tb. fine cracker or bread crumbs. 2 tb. butter. % T. salt, f.g. pepper. 1 pint oysters.
1. Clean the oysters.
2. Heat milk and crumbs in double boiler.
3. Add butter, seasonings and oyster juice.
4. Add oysters; cook only until oysters are plump.
5. Serve at once.
OYSTER COCKTAIL.
12 oysters.
2 tb. tomato catsup.
1 tb. lemon juice.
2/3 T. Worcestershire sauce.
3 drops Tabasco sauce. }4 T. grated horseradish. Salt.
2 T. celery finely chopped.
1. Select small or medium-sized oysters; clean; add strained oyster juice.
2. Add other ingredients, except celery.
3. Chill thoroughly.
4. Serve in cocktail glasses; sprinkle with celery; garnish with small pieces of green and red pepper or finely chopped parsley.
LOBSTER PREPARATION OF LOBSTER.
To select:
1. Live lobsters should be heavy for their size; the meat of smaller lobsters is more tender than that of large.
2. Cooked lobsters should be used within 18 hours after cooking. Test by straightening tail; if it springs back quickly, lobster was alive when put on to cook.
Lobsters should be killed by plunging into boiling water, for cooking. To cook:
1. Have large amount of water boiling rapidly in large kettle.
2. Hold lobster by the back; plunge it head first into boiling water.
3. Simmer 20 to 30 mins., according to size.
4. Chill thoroughly in cold water. To prepare:
1. Break off claws and tail.
2. Remove meat from tail; press sides together; cut through bony membrane on under side ; remove meat in one piece; remove intestinal vein which lies in crease along the tail.
3. Separate the body from the shell ; save the coral.
4. Discard the gills on the sides of the body; break the body through the middle lengthwise; remove bits of meat found between the bones.
5. Disjoint large claws; remove meat whole if possible; it may be necessary to break claws in order to do this.
6. Remove meat from small claws.
FISH LEFT-OVERS CREAMED FISH.
2 c. cooked fish, flaked.
3 tb. butter. 21^ tb. flour. 3^ T. salt.
f .g. cayenne. l}i c. milk.
FISH LEFT-OVERS
1. Make white sauce; add fish; reheat.
2. Turn into a buttered baking dish or ramikins; cover with buttered crumbs.
3. Brown in a hot oven.
1. Break macaroni in }/2" pieces; cook, till tender, in a large amount of boiling salted water; drain, rinse with cold water.
2. Butter a baking dish; arrange macaroni and fish in alternate layers; sprinkle with seasonings.
3. Pour white sauce over.
4. Cover with buttered crumbs; brown in a hot oven.
Records on this page
Oyster StewOyster Cocktail