Oysters, Stewed Dry. — Cut slices
of breakfast bacon into narrow strips,
and the strips into bits about an inch
long ; place them in a shallow fry-
ing-pan, and let them cook slowly
to a crisp brown ; then turn in a pint
of oysters drained free from all liquor.
After the oysters have been over the
fire a minute or two, stir them gently.
Cook about five minutes, and serve
on a very hot platter garnished with
toasted crackers. The oysters must
be put to drain half an hour before
they are needed, for too much liquor
will stew out.
Oysters, Stuffed. — Drain the liquid
from one quart of nice, fat oysters ;
plunge them one minute in boiling
water, and drain well over a clean
napkin. Remove the tendons, which
are indigestible, trim the oysters
neatly, and cool them thoroughly.
Sprinkle over one salt-spoonful of
pepper, then prepare fine herbs as
follows ; Peel, wash, and drain in a
napkin % lb. of fresh mushrooms ;
chop them, put in a small saucepan
one levelled table-spoonful of finely
chopped shallots or white onions,
and one table-spoonful of butter.
Cook three minutes, stirring all the
time ; it must not get brown. Add
the mushrooms and one levelled table-
spoonful of parsley, chopped ; cook
three minutes more. Sprinkle over
one teaspoonful of sifted flour; cook
two minutes more; add half a gill of
broth, or a quarter of a teaspoonful
of beef extract✪ Oysters, Stuffed diluted in half a gill
of warm water. Cook slowly eight
minutes ; it must be quite thick.
Remove from the fire and let it cool.
Split the oysters in the side, but do not
separate them. Divide the fine herbs
in portions equal to the number of
oysters, then put a layer in each,
and close them gently.
Cut as many thin, square slices of
bacon as there are oysters, fry them
over a slow fire for one minute on
each side, cool them off, and on a
skewer put one of the slices of bacon,
then one oyster, repeating the same
thing until the skewer is full. Put
over the broiler, two minutes for each
side. While broiling, have a table-
spoonful of melted butter and baste
the oysters ; serve very hot. A
watercress-salad with French dressing
and some hard-boiled eggs chopped
and sprinkled over it would com-
plete the dish.
Oysters au Supreme, Scalloped. —
Make first of all a white sauce by
cooking together a heaping teaspoon-
ful each of butter and flour, and add-
ing to them slowly a pint of cream
in which a bit of soda the size of a
pea has been dissolved. Let this
sauce cool before making the scallop.
Drain all the liquor from your oys-
ters, and put a layer of them in the
bottom of a buttered pudding-dish.
Sprinkle with dry cracker (not bread)
crumbs, bits of butter, minced parsley,
and a tiny pinch of celery-salt and
white pepper. Now pour over all
some of the cream sauce. Put in
another layer of oysters, then more
146
Prawns in Shells
FISH
Flavoring
seasoned crumbs and sauce, until
the dish is full. The sauce must
nearly cover the oysters. Over the top
sprinkle crumbs and dot with pieces
of butter. Cook in a hot oven until
light brown in color, and serve at once.
Prawns in Shells. — Pick the shells
from five dozen prawns ; mix with
one-quarter the quantity of stewed
mushrooms, and four table-spoonfuls
of white sauce✪ Prawns in Shells. Fill buttered shells
with the mixture ; spread over with
grated bread-crumbs which have been
fried in butter. Arrange the shells in
a baking-pan and set in the oven until
thoroughly heated, and serve.
Page 168 · 2 recipe records on this page
Presented as published in 1902. 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
Oysters, Stewed Dry. — Cut slices of breakfast bacon into narrow strips, and the strips into bits about an inch long ; place them in a shallow frying-pan, and let them cook slowly to a crisp brown ; then turn in a pint of oysters drained free from all liquor. After the oysters have been over the fire a minute or two, stir them gently. Cook about five minutes, and serve on a very hot platter garnished with toasted crackers. The oysters must be put to drain half an hour before they are needed, for too much liquor will stew out.
Oysters, Stuffed. — Drain the liquid from one quart of nice, fat oysters ; plunge them one minute in boiling water, and drain well over a clean napkin. Remove the tendons, which are indigestible, trim the oysters neatly, and cool them thoroughly. Sprinkle over one salt-spoonful of pepper, then prepare fine herbs as follows ; Peel, wash, and drain in a
napkin ¾ lb. of fresh mushrooms ; chop them, put in a small saucepan one levelled table-spoonful of finely chopped shallots or white onions, and one table-spoonful of butter. Cook three minutes, stirring all the time ; it must not get brown. Add the mushrooms and one levelled tablespoonful of parsley, chopped ; cook three minutes more. Sprinkle over one teaspoonful of sifted flour; cook two minutes more; add half a gill of broth, or a quarter of a teaspoonful of beef extract diluted in half a gill of warm water. Cook slowly eight minutes ; it must be quite thick. Remove from the fire and let it cool. Split the oysters in the side, but do not separate them. Divide the fine herbs in portions equal to the number of oysters, then put a layer in each, and close them gently.
Cut as many thin, square slices of bacon as there are oysters, fry them over a slow fire for one minute on each side, cool them off, and on a skewer put one of the slices of bacon, then one oyster, repeating the same thing until the skewer is full. Put over the broiler, two minutes for each side. While broiling, have a tablespoonful of melted butter and baste the oysters ; serve very hot. A watercress-salad with French dressing and some hard-boiled eggs chopped and sprinkled over it would complete the dish.
Oysters au Supreme, Scalloped. —
Make first of all a white sauce by cooking together a heaping teaspoonful each of butter and flour, and adding to them slowly a pint of cream in which a bit of soda the size of a pea has been dissolved. Let this sauce cool before making the scallop. Drain all the liquor from your oysters, and put a layer of them in the bottom of a buttered pudding-dish. Sprinkle with dry cracker (not bread) crumbs, bits of butter, minced parsley, and a tiny pinch of celery-salt and white pepper. Now pour over all some of the cream sauce. Put in another layer of oysters, then more
Prawns in Shells
Flavoring
seasoned crumbs and sauce, until the dish is full. The sauce must nearly cover the oysters. Over the top sprinkle crumbs and dot with pieces of butter. Cook in a hot oven until light brown in color, and serve at once.
Prawns in Shells. — Pick the shells from five dozen prawns ; mix with one-quarter the quantity of stewed mushrooms, and four table-spoonfuls of white sauce. Fill buttered shells with the mixture ; spread over with grated bread-crumbs which have been fried in butter. Arrange the shells in a baking-pan and set in the oven until thoroughly heated, and serve.
Records on this page
Oysters, StuffedPrawns in Shells