Drain the oysters as free as possible from liquor ; spread a dish thickly with
butter, lay the oysters on it, strew finely-minced parsley over them, season with
pepper, pour one-half glass of champagne over and cover thickly with grated Par-
mesan cheese✪ Oysters with Parmesan Cheese. Put the dish into the oven, and when nicely browned on top, drain
the fat carefully off the oysters, and serve, while very hot, in the same dish.
Boiled Prawns.
Place a pint of prawns, previously thoroughly washed, into a saucepan with
enough water to cover them, adding salt in the proportion of one-quarter pound
to each gallon of water✪ Boiled Prawns ; set the pan on a quick fire, and boil for eight minutes,
skimming frequently ; then remove, drain on a sieve, and serve artistically arranged,
interspersed with parsley.
Buttered Prawns.
Remove from their shells three breakfast cupfuls of prawns, and dredge over
them salt and pepper to taste, place them in a saucepan and pour over them two
breakfast cupfuls of good rich gravy, and add a small lump of butter✪ Buttered Prawns, well-kneaded
with flour, to thicken it. Then place the pan at the side of the fire, and simmer
gently for five to six minutes, after which, turn the prawns out on to a dish and serve.
Baked Scallops.
Take the scallops out of their shells and trim off the beards and all the black
parts. Wash the deep shells of the scallops, dry them, put in the scallops, and pour
one-half tablespoonful of vinegar over each. Blanch a bunch of parsley and chop it
finely ; mix it with the grated breadcrumbs, season to taste with pepper and salt,
and bind the mixture into a paste with a little milk. Spread some of the paste over
each shell, strew a few dried breadcrumbs on the top, and put a small piece of
butter✪ Baked Scallops on each. Place them in a brisk oven and bake for twenty minutes. Serve the
scallops very hot and in their shells, on a folded napkin on a dish.
Fried Scallops.
Trim off the beards and black parts, clean the scallops well and drain them. Put
a lump of lard into a flat stewpan, place it over the fire until blue smoke rises, then
put in the scallops and fry them until lightly browned. Drain them for a moment on
ii8 SHELL-FISH.
a sheet of paper, arrange them on a hot dish over which has been -spread a folded
napkin garnished with fried parsley✪ Fried Scallops, and serve.
Stewed Scallops.
Put some scallops in a stewpan with a half blade of mace, a little sugar and suf-
ficient water to cover them ; stew gently by the edge of the fire for about thirty min-
utes or until tender. Put one and one-half ounces of butter in a stewpan with one
tablespoonful of flour and mix it over the fire, then stir in some of the liquor in which
the scallops were stewed, three tablespoonfuls of cream✪ Stewed Scallops and flavor with a little grated
nutmeg. Arrange the scallops on a hot dish, pour the sauce over them and serve.
Shrimps and Boiled Rice.
Make thick white sauce of one heaping tablespoonful of flour, one ounce of
butter and one-half pint of milk ; flavor it sparingly with mace, cayenne and salt
Stir into the sauce one pint of shelled shrimps✪ Shrimps and Boiled Rice ; when they are thoroughly hot, pour
them on to a hot dish, arrange around them a border of boiled rice and serve.
Buttered Shrimps.
Shell some shrimps and place them in a fryingpan with a lump of butter, a small
quantity of salt and pepper✪ Buttered Shrimps, and stir them over the fire until hot Fry some thin
slices of bread in butter, drain when a golden brown and place them on a hot dish;
pile the buttered shrimps on the bread and serve.
Shrimp Cromeskies.
✪ Shrimp Cromeskies
Page 54 · 9 recipe records on this page
Presented as published in 1896. 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
Drain the oysters as free as possible from liquor ; spread a dish thickly with butter, lay the oysters on it, strew finely-minced parsley over them, season with pepper, pour one-half glass of champagne over and cover thickly with grated Parmesan cheese. Put the dish into the oven, and when nicely browned on top, drain the fat carefully off the oysters, and serve, while very hot, in the same dish.
Boiled Prawns.
Place a pint of prawns, previously thoroughly washed, into a saucepan with enough water to cover them, adding salt in the proportion of one-quarter pound to each gallon of water ; set the pan on a quick fire, and boil for eight minutes, skimming frequently ; then remove, drain on a sieve, and serve artistically arranged, interspersed with parsley.
Buttered Prawns.
Remove from their shells three breakfast cupfuls of prawns, and dredge over them salt and pepper to taste, place them in a saucepan and pour over them two breakfast cupfuls of good rich gravy, and add a small lump of butter, well-kneaded with flour, to thicken it. Then place the pan at the side of the fire, and simmer gently for five to six minutes, after which, turn the prawns out on to a dish and serve.
Baked Scallops.
Take the scallops out of their shells and trim off the beards and all the black parts. Wash the deep shells of the scallops, dry them, put in the scallops, and pour one-half tablespoonful of vinegar over each. Blanch a bunch of parsley and chop it finely ; mix it with the grated breadcrumbs, season to taste with pepper and salt, and bind the mixture into a paste with a little milk. Spread some of the paste over each shell, strew a few dried breadcrumbs on the top, and put a small piece of butter on each. Place them in a brisk oven and bake for twenty minutes. Serve the scallops very hot and in their shells, on a folded napkin on a dish.
Fried Scallops.
Trim off the beards and black parts, clean the scallops well and drain them. Put a lump of lard into a flat stewpan, place it over the fire until blue smoke rises, then put in the scallops and fry them until lightly browned. Drain them for a moment on
ii8 SHELL-FISH.
a sheet of paper, arrange them on a hot dish over which has been -spread a folded napkin garnished with fried parsley, and serve.
Stewed Scallops.
Put some scallops in a stewpan with a half blade of mace, a little sugar and sufficient water to cover them ; stew gently by the edge of the fire for about thirty minutes or until tender. Put one and one-half ounces of butter in a stewpan with one tablespoonful of flour and mix it over the fire, then stir in some of the liquor in which the scallops were stewed, three tablespoonfuls of cream and flavor with a little grated nutmeg. Arrange the scallops on a hot dish, pour the sauce over them and serve.
Shrimps and Boiled Rice.
Make thick white sauce of one heaping tablespoonful of flour, one ounce of butter and one-half pint of milk ; flavor it sparingly with mace, cayenne and salt Stir into the sauce one pint of shelled shrimps ; when they are thoroughly hot, pour them on to a hot dish, arrange around them a border of boiled rice and serve.
Buttered Shrimps.
Shell some shrimps and place them in a fryingpan with a lump of butter, a small quantity of salt and pepper, and stir them over the fire until hot. Fry some thin slices of bread in butter, drain when a golden brown and place them on a hot dish; pile the buttered shrimps on the bread and serve.
Shrimp Cromeskies.
Records on this page
Oysters with Parmesan CheeseBoiled PrawnsButtered PrawnsBaked ScallopsFried ScallopsStewed ScallopsShrimps and Boiled RiceButtered ShrimpsShrimp Cromeskies