DELMONICO'S STEWS.
Take i quart of liquid oysters, put the liquor in
a stew-pan, and add ^ as much more water, salt,
and a good bit of pepper, a tea-spoonful of butter
for each person, and a tea-spoonful of rolled
crackers for each✪ Delmonico's Stews. Put on the stove and let it boil,
have the oysters ready in a bowl, the moment the
liquor begins to boil, pour in all the oysters. Now
watch carefully ; as soon as it begins to boil, count
just 30 seconds and take the oysters from the stove,
have a big dish ready with i ^ table-spoonfuls of
cold milk for each person, pour the stew on this
milk and serve immediately. Never boil an oyster
if you wish it to be good.
COOKING DIVISION. 269
ESCALLOPED OYSTERS.
Fine oysters 2 quarts.
Fresh crackers powdered fine 12.
Oyster juice i cupful✪ Escalloped Oysters.
Milk I cupful.
Butter a piece the size of an egg.
Pepper a little.
Salt a little.
Place alternate layers of oysters and crackers in
a deep earthen dish, seasoning each layer of
oysters with pepper and salt ; when the dish is full
put the butter on top of the cracker crumbs, and
pour the oyster juice and milk over all. Set in a
moderate oven and bake 50 minutes.
OYSTER PIE.
Make a nice short biscuit crust : put a can of
oysters, liquor and all, into a bright basin or a yel-
low pudding pan, season with butter, salt and
pepper; water, if not a considerable quantity of
liquor,✪ Oyster Pie for the crust soaks the liquor up, cover
with a top crust, no bottom. Bake quick and
serve hot. Cold sliced meat prepared the same
way is very good.
OYSTER SAUCE.
Take good oysters 12.
Good melted butter 6 ounces.
Red pepper a little.
Cream 3 table-spoonfuls.✪ Oyster Sauce
Stir all together over a slow fire, bring to a boil,
and then serve.
2/0 DOMESTIC GUIDE.
FRIED OYSTERS.
Dip each oyster in beaten eggs, then in rolled
cracker or corn meal, and fry quickly in hot
butter.✪ Fried Oysters
CREAM OYSTERS ON THE HALF SHELL.
Pour into a pan :
Hot water i cup.
Milk I cup.
Cream i cup.
Set it in a kettle of hot water until it boils, and
stir in 2 table-spoonfuls of butter, and pepper and
salt to suit. Take from the fire and stir in 2 heap-
ing table-spoonfuls of corn-starc✪ Cream Oysters on the Half Shellh. Wet up in cold
milk. Have the shells cleaned and buttered and
laid in a baking pan. Place an oyster in each
shell, stir the cream hard, and fill carefully. Bake
5 or 6 minutes after the shells are warm. If the
shells are not easily obtained, patty-pans or smpU
sauce dishes answer every purpose. Serve in the
shells or dishes.
CHOWDER.
Take 4 or 5 slices of salt pork, fry in the spider
a delicate brown, and remove and cut in pieces.
Then in the pork fat fry 4 or 5 good-sized onions
sliced thin. Have ready 12 potatoes pared and
sliced, and also 4 or 5 cakes of hard bread.✪ Chowder Put
the hard bread to soak in some cold water, and
then take the soup kettle and put first a layer of
pork and then of onions, next of potatoes, and
finally of clams or fish, as the case may be, and so
COOKING DIVISION. 2/1
on alternately, seasoning highly with pepper and
salt, and lastly putting a layer of soaked hard bread
on top. First cover with water, and then boil 20
minutes.
CHICKEN SALAD.
The breasts of 2 chickens.
Celery 2 large bunches.
Eggs 4 hard boiled.
Chop these separately and fine, put together
and mix thoroughly. Then make a gravy of
the following :
Mustard I table-spoonful.
Sugar 2 table-spoonfuls.
Vinegar I cup. ✪ Chicken Salad
Page 91 · 10 recipe records on this page
Presented as published in 1882. 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
DELMONICO'S STEWS. Take i quart of liquid oysters, put the liquor in a stew-pan, and add ^ as much more water, salt, and a good bit of pepper, a tea-spoonful of butter for each person, and a tea-spoonful of rolled crackers for each. Put on the stove and let it boil, have the oysters ready in a bowl, the moment the liquor begins to boil, pour in all the oysters. Now watch carefully ; as soon as it begins to boil, count just 30 seconds and take the oysters from the stove, have a big dish ready with i ^ table-spoonfuls of cold milk for each person, pour the stew on this milk and serve immediately. Never boil an oyster if you wish it to be good.
ESCALLOPED OYSTERS.
Fine oysters 2 quarts.
Fresh crackers powdered fine 12.
Oyster juice i cupful.
Milk I cupful.
Butter a piece the size of an egg.
Pepper a little.
Salt a little.
Place alternate layers of oysters and crackers in a deep earthen dish, seasoning each layer of oysters with pepper and salt ; when the dish is full put the butter on top of the cracker crumbs, and pour the oyster juice and milk over all. Set in a moderate oven and bake 50 minutes.
OYSTER PIE.
Make a nice short biscuit crust : put a can of oysters, liquor and all, into a bright basin or a yellow pudding pan, season with butter, salt and pepper; water, if not a considerable quantity of liquor, for the crust soaks the liquor up, cover with a top crust, no bottom. Bake quick and serve hot. Cold sliced meat prepared the same way is very good.
OYSTER SAUCE.
Take good oysters 12.
Good melted butter 6 ounces.
Red pepper a little.
Cream 3 table-spoonfuls.
Stir all together over a slow fire, bring to a boil, and then serve.
FRIED OYSTERS.
Dip each oyster in beaten eggs, then in rolled cracker or corn meal, and fry quickly in hot butter.
CREAM OYSTERS ON THE HALF SHELL.
Pour into a pan :
Hot water i cup.
Milk I cup.
Cream i cup.
Set it in a kettle of hot water until it boils, and stir in 2 table-spoonfuls of butter, and pepper and salt to suit. Take from the fire and stir in 2 heaping table-spoonfuls of corn-starch. Wet up in cold milk. Have the shells cleaned and buttered and laid in a baking pan. Place an oyster in each shell, stir the cream hard, and fill carefully. Bake 5 or 6 minutes after the shells are warm. If the shells are not easily obtained, patty-pans or small sauce dishes answer every purpose. Serve in the shells or dishes.
CHOWDER.
Take 4 or 5 slices of salt pork, fry in the spider a delicate brown, and remove and cut in pieces. Then in the pork fat fry 4 or 5 good-sized onions sliced thin. Have ready 12 potatoes pared and sliced, and also 4 or 5 cakes of hard bread. Put the hard bread to soak in some cold water, and then take the soup kettle and put first a layer of pork and then of onions, next of potatoes, and finally of clams or fish, as the case may be, and so
on alternately, seasoning highly with pepper and
salt, and lastly putting a layer of soaked hard bread
on top. First cover with water, and then boil 20
minutes.
CHICKEN SALAD.
The breasts of 2 chickens.
Celery 2 large bunches.
Eggs 4 hard boiled.
Chop these separately and fine, put together and mix thoroughly. Then make a gravy of the following :
Mustard I table-spoonful.
Sugar 2 table-spoonfuls.
Vinegar I cup.
Records on this page
Delmonico's StewsEscalloped OystersEscalloped OystersOyster PieOyster SauceFried OystersCream Oysters on the Half ShellPotato PuffChowderChicken Salad