The original meaning of breading has
nearly been forgotten, so much better for
most purposes is the meal of crushed and
sifted crackers than grated dry bread.
But the smallness of the demand for
breaded oysters broiled — a way that over
the w iter is considered most delicate — is
procf that cracker-meal is not the thing
for it,
Oysters breaded in cracker-meal, then
broiled, unless they are deluged with
butter, are more like discolored pieces of
buckskin than anythluir eatable.
Grate a stale loaf of bread✪ Broiled Oysters, Bread-Crumbed or else
mince the thin slices extremely fine with
a knife. Shake the oysters about in a
little beaten e^^^ dip them in the bread
crumbs and gently press a coaling on
buth sides. It is better to let them lie
in the crumbs awhile if there is time .
Brush the wire oyster broiler with a
brush dipped in butter, place the oysters,
shut down the other side and as soon as
the egg is set with the heat of the bright
coals baste the oysters on both sides
with the same brush in butter. Get a
toast-brown on both sides without cook-
ing the oysters too much. Sarve on a
dish the same as tried oysters, with a
piece of lemon.
Cost of material — oysters 12, bread
1, egg 2, butter 3, table extras 4: 22
cents.
Note. — Where silver-plated griddles
and silver wire broilers are used it is
practicable to dispense with the butter
basting altogether, and prevent sticking
by rubbmg the bars with chalk. Some
of the greatest restaurants of the two
continents have bad a sort of specialty
iu this line, and probably proved not
only the desirableness but the real econ-
omy of the mode.
316— Plain Broiled Oysters on Toast.
Take *,he largest oysters ibtainable.
Brush the wire oyster broiler with soft-
ened butter, lay in the oysters and broil
over a hot fire 2 or 3 minutes, basting
once on each side with the butter brush.
Dish side by side on one long slice of
buttered toast✪ Plain Broiled Oysters on Toast in a dish. Garnish with
lemon and parsley.
Cost. — Largest oysters one dozen
24, butter 2. toast 1, garnish 3, table
extras 5; 35 cents — Sells at 50c, or ac-
cording to grade of oysters. There is
no satisfaction iu plain broiling small
ovsters.
317— Oysters Broiled in Bacon.
Dredge some large oysters with pep-
per and squeeze the juice of a lemon
over them.
Cut large slices of fit bacon✪ Oysters Broiled in Bacon as thin as
possible. Roll up two oysters together
in each slice, run a skewer through diag-
onally and put six such rolls on each
skewer crowded together to allow for
shrinkage. Bake in the top of the oven
for a few minutes, the skewers resting
on the edge of a pan with the oysters
raised above the drippings. Finish on
the broiler. Serve on the skewers on
buttered toast in a dif^h, and if common
skewers are used slip a ring of fringed
paper on the end.
Cost of material — 12 large oysters
15, IS) bacon 15, toast 2, lemon 2, table
extras and potatoes 6; 40 cents.
318— Steamed Oysters✪ Steamed Oysters. Shells.
Scrub the oysters clean in water.
Place the deep shell side down in the
steamer and steam them about 5 min-
utes. Take oflF the top shell and save
as much of the liquor as possible with
the oyster in the lower one. Serve on a
platter without seasoning or any addition,
except lemon in quarters.
G COKING FOR PROFIT.
319— Oysters— Shell Roast. ✪ Oysters— Shell Roast
Page 98 · 5 recipe records on this page
Presented as published in 1886. 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
The original meaning of breading has nearly been forgotten, so much better for most purposes is the meal of crushed and sifted crackers than grated dry bread. But the smallness of the demand for breaded oysters broiled — a way that over the w iter is considered most delicate — is procf that cracker-meal is not the thing for it,
Oysters breaded in cracker-meal, then broiled, unless they are deluged with butter, are more like discolored pieces of buckskin than anything eatable.
Grate a stale loaf of bread or else mince the thin slices extremely fine with a knife. Shake the oysters about in a little beaten egg^ dip them in the bread crumbs and gently press a coaling on buth sides. It is better to let them lie in the crumbs awhile if there is time .
Brush the wire oyster broiler with a brush dipped in butter, place the oysters, shut down the other side and as soon as the egg is set with the heat of the bright coals baste the oysters on both sides with the same brush in butter. Get a toast-brown on both sides without cooking the oysters too much. Sarve on a dish the same as fried oysters, with a piece of lemon.
Cost of material — oysters 12, bread 1, egg 2, butter 3, table extras 4: 22 cents.
Note. — Where silver-plated griddles and silver wire broilers are used it is practicable to dispense with the butter basting altogether, and prevent sticking by rubbing the bars with chalk. Some of the greatest restaurants of the two continents have bad a sort of specialty iu this line, and probably proved not only the desirableness but the real economy of the mode.
316— Plain Broiled Oysters on Toast.
Take *,he largest oysters obtainable. Brush the wire oyster broiler with softened butter, lay in the oysters and broil over a hot fire 2 or 3 minutes, basting once on each side with the butter brush. Dish side by side on one long slice of buttered toast in a dish. Garnish with lemon and parsley.
Cost. — Largest oysters one dozen 24, butter 2. toast 1, garnish 3, table extras 5; 35 cents — Sells at 50c, or according to grade of oysters. There is no satisfaction iu plain broiling small oysters.
317— Oysters Broiled in Bacon.
Dredge some large oysters with pepper and squeeze the juice of a lemon over them.
Cut large slices of fit bacon as thin as possible. Roll up two oysters together in each slice, run a skewer through diagonally and put six such rolls on each skewer crowded together to allow for shrinkage. Bake in the top of the oven for a few minutes, the skewers resting on the edge of a pan with the oysters raised above the drippings. Finish on the broiler. Serve on the skewers on buttered toast in a dish, and if common skewers are used slip a ring of fringed paper on the end.
Cost of material — 12 large oysters 15, IS) bacon 15, toast 2, lemon 2, table extras and potatoes 6; 40 cents.
318— Steamed Oysters. Shells.
Scrub the oysters clean in water. Place the deep shell side down in the steamer and steam them about 5 minutes. Take oflF the top shell and save as much of the liquor as possible with the oyster in the lower one. Serve on a platter without seasoning or any addition, except lemon in quarters.
319— Oysters— Shell Roast.
Records on this page
Broiled Oysters, Bread-CrumbedPlain Broiled Oysters on ToastOysters Broiled in BaconSteamed OystersOysters— Shell Roast