Only the hind-quarters of frogs are cooked ; wash and wipe
them, flour them and fry a light brown in butter ; or put them
in a stew-pan with butter, a sprinkling of flour, and pepper and
salt ; shake them about over the fire for a moment, then add a
very little water, simmer until tender and almost dry, then add
a ooffeeoup of oream, butter the size of an egg, a little flour and
chopped parsley, give a boil up and serve.
Canvas-back Ducks.
After being well washed, roast them twenty minutes, servo
them whole, carve them at the table, lay them in a chafing-dishi
with cayenne pepper, salt, a large piece of butter, half a tuni«
bier of currant-jelly, and as much Madeira wine^ simmer
few minutes and serve.
SHELL VISn.
* Stewed Oysters.
Drain tlie oystexs in a oullender, put tlie jaioe o^er Am ire
in a poroelain-lined kettle, with a little salt, let it simmer until
the seum rises, then strain the juice through a clean elotfa, re-
turn it to the kettle, and for a hundred oysters, add three blades
of mace, half a saltspoon of black pepper, a dozen whole all-
spice, and a pint of rich new milk ; bring to a boil, then stir in
the oysters with six ounces of butter rubbed to a paste with a
heaping tablespoonful of flour, simmer five or six minutes, or
untU the beard of the oyster separates into leaves, and serre.
* Broiled Oysters.
For broiling, you must have fine large oysters; drain them in
a cullender, and spread them between two clean soft towels, let
them lie for ten or fifteen minutes ; butter the bars of the broiler
to prevent the oj^ters from sticking ; lay the oysters oloSe to-
gether, as many as you can get on the broiler, and put them
over a bright fire. When they commence to brown, turn the
other side of the gridiron down, have ready a deep tin dish or
pan, very hot, with a quarter of a pound of butter, and as much
black pepper and salt as will season the oysters to your taste ;
turn them into it, stir them well through the butter, and serve
on a hot dish. If you have more oysters than your broiler will
hold keep the first covered closely and set the pan in the oven,
whilst you proceed with the rest. Oysters can only be broiled
on the double wire gridirons which come for the purpose.
(91)
92 COOKERY FROM EXPERIENCE.
* Panned Oysten.
Drain che juice from a hundred oysters, and lay ihem between
Uie folds of a soft olean oloth or towel until they are dry ; melt
in a firying-pan a quarter of a pound of butter. When quite
hoty put in the oysters, add pepper and salt, and stir them over
a good fire until they show their leaves, then pour in a hot dishi
ooyer and serve.
* Fried Oysters.
For frying, as for broiling, you require fine large oysters ;
drain them, and dry them between soft towels ; for one hundred
oysters, put in a large bowl or basin the yolks of six eggs beaten
slightly ; put the oysters all in at onoe, and stir them round
Until every oyster is coated with egg; then take each one out
separately, and roll in very fine bread crumbs or cracker dust,
which has been seasoned with pepper and salt ; melt in a frying-
pan equal quantities of butter and lard✪ Fried Oysters, sufficient to cover the
oysters completely. When boiling hot^ lay in the oysters, and
&y a light brown as quickly as possible. Oysters are hard and
tough when cooked too long. Serve as dry as possible on a hot
dish. Wipe the oysters perfectly dry before putting them in
the e^s.
* Scalloped Oysters.
Page 44 · 2 recipe records on this page
Presented as published in 1905. 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
Only the hind-quarters of frogs are cooked ; wash and wipe them, flour them and fry a light brown in butter ; or put them in a stew-pan with butter, a sprinkling of flour, and pepper and salt ; shake them about over the fire for a moment, then add a very little water, simmer until tender and almost dry, then add a coffeecup of cream, butter the size of an egg, a little flour and chopped parsley, give a boil up and serve.
Canvas-back Ducks.
After being well washed, roast them twenty minutes, servo them whole, carve them at the table, lay them in a chafing-dishi with cayenne pepper, salt, a large piece of butter, half a tuni« bier of currant-jelly, and as much Madeira wine^ simmer few minutes and serve.
SHELL VISn.
* Stewed Oysters.
Drain the oysters in a cullender, put tlie jaioe over a fire in a porcelain-lined kettle, with a little salt, let it simmer until the scum rises, then strain the juice through a clean cloth, return it to the kettle, and for a hundred oysters, add three blades of mace, half a saltspoon of black pepper, a dozen whole allspice, and a pint of rich new milk ; bring to a boil, then stir in the oysters with six ounces of butter rubbed to a paste with a heaping tablespoonful of flour, simmer five or six minutes, or untU the beard of the oyster separates into leaves, and serre.
* Broiled Oysters.
For broiling, you must have fine large oysters; drain them in a cullender, and spread them between two clean soft towels, let them lie for ten or fifteen minutes ; butter the bars of the broiler to prevent the oysters from sticking ; lay the oysters close together, as many as you can get on the broiler, and put them over a bright fire. When they commence to brown, turn the other side of the gridiron down, have ready a deep tin dish or pan, very hot, with a quarter of a pound of butter, and as much black pepper and salt as will season the oysters to your taste ; turn them into it, stir them well through the butter, and serve on a hot dish. If you have more oysters than your broiler will hold keep the first covered closely and set the pan in the oven, whilst you proceed with the rest. Oysters can only be broiled on the double wire gridirons which come for the purpose.
(91)
* Panned Oysten.
Drain the juice from a hundred oysters, and lay ihem between Uie folds of a soft olean cloth or towel until they are dry ; melt in a frying-pan a quarter of a pound of butter. When quite hoty put in the oysters, add pepper and salt, and stir them over a good fire until they show their leaves, then pour in a hot dish, cover and serve.
* Fried Oysters.
For frying, as for broiling, you require fine large oysters ; drain them, and dry them between soft towels ; for one hundred oysters, put in a large bowl or basin the yolks of six eggs beaten slightly ; put the oysters all in at onoe, and stir them round Until every oyster is coated with egg; then take each one out separately, and roll in very fine bread crumbs or cracker dust, which has been seasoned with pepper and salt ; melt in a fryingpan equal quantities of butter and lard, sufficient to cover the oysters completely. When boiling hot, lay in the oysters, and fry a light brown as quickly as possible. Oysters are hard and tough when cooked too long. Serve as dry as possible on a hot dish. Wipe the oysters perfectly dry before putting them in
the eggs.
* Scalloped Oysters.
Records on this page
Fried OystersStewed Oysters