Prepare the oysters as for frying, drop two drops of
lemon juice on each oyster, and sprinkle a little celery
salt and white pepper over them. Heat a perfectly
clean pancake griddle, drop a bit of butter on it, and
as soon as it melts place one of the oysters on it. Pro-
ceed in this way, leaving room to turn each over when
brown on one side. When ready to turn drop a bit of
butter close beside it and turn. These are far superior
to ordinary fried oysters, and may be served for lunch-
eon or supper, with celery or other salad.
ESCALLOPED OYSTERS.
Drain, plump and ruflBe the oysters; skim out the
oysters, and season the liquid with salt, paprika, and a
little ground mace. Rub one tablespoonful of flour
into cold milk, stir it into the boiling liquid, add a
tablespoonful of butter and the oysters. Butter a pud-
ding dish, pour in one-third of the mixture, sprinkle
36 The Complete Cook Book.
over a layer of bread crumbs, a few bits of butter; coh-
tinue in this way until the dish is ^filled, having bread
crumbs and butter l^over the top. Celery salt may be
substituted for mace if preferred.
OYSTER FRICASSEE.
Drain, plump and ruffle the oysters, skim out, and
set where they will keep warm. Add an equal amount
of milk to the liquid, and season with salt, pepper, and
butter. To each pint of the boiling liquid add one
tablespoonful of flour stirred into a little cold milk,
and si;ir until it boils and is smooth. Add a teaspoon-
ful of lemon juice, stir well, draw to the back where it
will stop boiling, stir in the well-beaten yolks of two
eggs, then the oysters; stir for two minutes, then turn
into a hot dish, and serve with toasted and buttered
Boston crackers or brown bread.
PANNED OYSTERS.
Split and toast Boston crackers, and spread with but-
ter in which lemon juice has been mixed. Drain,
plump and ruffle the oysters in a hot, buttered frying
pan; skim out the oysters and chop rather fine; skim
the liquid and add an equal amount of milk ; season
with butter, salt and paprika, and add the oysters. Do
not let it boil, but as soon as the oysters are hot turn it
over the prepared crackers and serve.
OYSTERS FOR CHAFING DISH.
Four dozen oysters, one-half pint of oyster liquor, four
teaspoonfuls of cayenne, one teaspoonful of salt, one
tablespoonful of flour, one-half pint of cream, two-
thirds teaspoonful of paprika, five egg yolks, one tea-
spoonful of lemon juice, five drops of celery extract and
one tablespoonful of butter. Scald the oysters in their
liquor until edges curl, then drain, saving the liquor;
melt butter; add flour and stir smooth ; cook butter and
flour until it froths; stir in the oyster liquor and cream;
stir constantly until it boils; add seasoning and beaten
yolks; cook a short time over boiling water, stirring
The Complete Cook Book. ;^y
constantly; add lemon juice and oysters. Serve with
croutons of puff paste.
OYSTER COCKTAILS— ORIGINAL.
For each, one-half dozen or eight small Blue Points.
Be sure to use shell oysters and have them cold and
fresh. Strained juice of one-half lemon, one big table-
spoonful of tomato ketchup, one-half teaspoonful of
Worcestershire sauce, one-half teaspoonful of grat✪ Farina Cakeed
horse radish, one-half teaspoonful of vinegar; make
hot with Tobasco and green pepper sauce; salt to taste.
Thin with oyster liquor (strained) ; add a little more
or less of everything according to taste; mix one hour
before time to serve and place on ice ; when ready for
them put oysters in a deep glass, sprinkle with crushed
ice, and fill with the liquid.
FRIED OYSTERS. ✪ Fried Oysters
Page 14 · 2 recipe records on this page
Presented as published in 1900. 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
Prepare the oysters as for frying, drop two drops of lemon juice on each oyster, and sprinkle a little celery salt and white pepper over them. Heat a perfectly clean pancake griddle, drop a bit of butter on it, and as soon as it melts place one of the oysters on it. Proceed in this way, leaving room to turn each over when brown on one side. When ready to turn drop a bit of butter close beside it and turn. These are far superior to ordinary fried oysters, and may be served for luncheon or supper, with celery or other salad.
ESCALLOPED OYSTERS.
Drain, plump and ruffle the oysters; skim out the oysters, and season the liquid with salt, paprika, and a little ground mace. Rub one tablespoonful of flour into cold milk, stir it into the boiling liquid, add a tablespoonful of butter and the oysters. Butter a pudding dish, pour in one-third of the mixture, sprinkle
36 The Complete Cook Book.
over a layer of bread crumbs, a few bits of butter; continue in this way until the dish is ^filled, having bread crumbs and butter l^over the top. Celery salt may be substituted for mace if preferred.
OYSTER FRICASSEE.
Drain, plump and ruffle the oysters, skim out, and set where they will keep warm. Add an equal amount of milk to the liquid, and season with salt, pepper, and butter. To each pint of the boiling liquid add one tablespoonful of flour stirred into a little cold milk, and stir until it boils and is smooth. Add a teaspoonful of lemon juice, stir well, draw to the back where it will stop boiling, stir in the well-beaten yolks of two eggs, then the oysters; stir for two minutes, then turn into a hot dish, and serve with toasted and buttered Boston crackers or brown bread.
PANNED OYSTERS.
Split and toast Boston crackers, and spread with butter in which lemon juice has been mixed. Drain, plump and ruffle the oysters in a hot, buttered frying pan; skim out the oysters and chop rather fine; skim the liquid and add an equal amount of milk ; season with butter, salt and paprika, and add the oysters. Do not let it boil, but as soon as the oysters are hot turn it over the prepared crackers and serve.
OYSTERS FOR CHAFING DISH.
Four dozen oysters, one-half pint of oyster liquor, four teaspoonfuls of cayenne, one teaspoonful of salt, one tablespoonful of flour, one-half pint of cream, twothirds teaspoonful of paprika, five egg yolks, one teaspoonful of lemon juice, five drops of celery extract and one tablespoonful of butter. Scald the oysters in their liquor until edges curl, then drain, saving the liquor; melt butter; add flour and stir smooth ; cook butter and flour until it froths; stir in the oyster liquor and cream; stir constantly until it boils; add seasoning and beaten yolks; cook a short time over boiling water, stirring
The Complete Cook Book. ;^y
constantly; add lemon juice and oysters. Serve with croutons of puff paste.
OYSTER COCKTAILS— ORIGINAL.
For each, one-half dozen or eight small Blue Points. Be sure to use shell oysters and have them cold and fresh. Strained juice of one-half lemon, one big tablespoonful of tomato ketchup, one-half teaspoonful of Worcestershire sauce, one-half teaspoonful of grated horse radish, one-half teaspoonful of vinegar; make hot with Tobasco and green pepper sauce; salt to taste. Thin with oyster liquor (strained) ; add a little more or less of everything according to taste; mix one hour before time to serve and place on ice ; when ready for them put oysters in a deep glass, sprinkle with crushed ice, and fill with the liquid.
FRIED OYSTERS.
Records on this page
Farina CakeFried Oysters