Twelve oysters, if large, double the number, if small ; six eggs, one
cup of milk, one tablespoonful of butter, chopped parsley, salt and pep-
per. Chop the oysters very fine ; beat the yolks and whites of the eggs
separately, as for nice cake, the whites until it stands in a heap. Put
three tablespoonfuls of butter in a frying-pan, and heat while you are
mixing the omelet. Stir- the milk into a deep dish, with the yolks and
seasoning. Next add the chopped oysters, heating them well as you
add gradually. When thoroughly mixed, pour in melted butter, and
finally whip in the whites as lightly as possible. Have the butter in the
pan very hot, and pour in the mixture. Do not stir it, but when it
begins to stiffen slip a, broad-bladed knife around the sides, and cau-
tiously under the omelet, that the butter may reach every part. As
soon as the center is fairly set, and the bottom brown, turn out into a
4. CLAMS ON THE HALF SHELL.
5. OYSTER FRITTERS.
1. SHRIMPS.
2. LOBSTER.
3. CRAB.
6. ROAST OYSTERS ON THE
HALF SHELL.
7. FRIED OYSTERS ON TOAST.
OYSTERS. 617
hot dish. Lay the dish bottom upward over the frying-pan, which
must be turned upside down dexterously. This brings the brown side
of the omelet uppermost. This is a delicious breakfast or supper
omelet.
OYSTER PATTIES.
Line some small patty pans with fine puff paste rolled thin, and to
preserve their form when baked put a bit of bread in each, lay on the
cover, trim the edges and place the patties in a brisk oven. Drain the
oysters, put them in a saucepan, throw in a teaspoonful of flour with
an ounce of butter, salt and spice to suit; stir the whole over a gentle
fire two or three minutes, adding by slow degrees three spoonfuls of
cream ; then pour in the liquor of the oysters and let all boil for ten
minutes. Raise the covers of the patties, take out the bread, fill them
with oysters and sauce, replace the covers and serve hot.
OYSTER LOAF.
Cut a round piece, five inches across, from the top of a nicely baked
round loaf of bread ; remove the crumbs, leaving the crust half an
inch thick ; make a rich oyster stew and put it in the loaf in layers,
sprinkled with bread crumbs; place the cover over the top, cover the
loaf with the beaten yolk of an egg and put it in the oven to glaze.
Serve very hot.
PICKLED OYSTERS.
Place the oysters in a saucepan, let them simmer in their own liquor
for about ten minutes very gently. Take them out one by one, place
them in a jar, cover them and when cold add a pickle made as follows :
Measure the oyster liquor, add to it the same quantity of vinegar, one
blade of pounded mace, one strip of lemon peel and cloves and boil five
minutes. When cold pour over the oysters and tie them down very
closely.
CANNED PICKLED OYSTERS ✪ Oyster Omelet
Page 509 · 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
Twelve oysters, if large, double the number, if small ; six eggs, one cup of milk, one tablespoonful of butter, chopped parsley, salt and pepper. Chop the oysters very fine ; beat the yolks and whites of the eggs separately, as for nice cake, the whites until it stands in a heap. Put three tablespoonfuls of butter in a frying-pan, and heat while you are mixing the omelet. Stir the milk into a deep dish, with the yolks and seasoning. Next add the chopped oysters, heating them well as you add gradually. When thoroughly mixed, pour in melted butter, and finally whip in the whites as lightly as possible. Have the butter in the pan very hot, and pour in the mixture. Do not stir it, but when it begins to stiffen slip a, broad-bladed knife around the sides, and cautiously under the omelet, that the butter may reach every part. As soon as the center is fairly set, and the bottom brown, turn out into a
4. CLAMS ON THE HALF SHELL.
5. OYSTER FRITTERS.
1. SHRIMPS.
2. LOBSTER.
3. CRAB.
6. ROAST OYSTERS ON THE
HALF SHELL.
7. FRIED OYSTERS ON TOAST.
OYSTERS. 617
hot dish. Lay the dish bottom upward over the frying-pan, which must be turned upside down dexterously. This brings the brown side of the omelet uppermost. This is a delicious breakfast or supper omelet.
OYSTER PATTIES.
Line some small patty pans with fine puff paste rolled thin, and to preserve their form when baked put a bit of bread in each, lay on the cover, trim the edges and place the patties in a brisk oven. Drain the oysters, put them in a saucepan, throw in a teaspoonful of flour with an ounce of butter, salt and spice to suit; stir the whole over a gentle fire two or three minutes, adding by slow degrees three spoonfuls of cream ; then pour in the liquor of the oysters and let all boil for ten minutes. Raise the covers of the patties, take out the bread, fill them with oysters and sauce, replace the covers and serve hot.
OYSTER LOAF.
Cut a round piece, five inches across, from the top of a nicely baked round loaf of bread ; remove the crumbs, leaving the crust half an inch thick ; make a rich oyster stew and put it in the loaf in layers, sprinkled with bread crumbs; place the cover over the top, cover the loaf with the beaten yolk of an egg and put it in the oven to glaze. Serve very hot.
PICKLED OYSTERS.
Place the oysters in a saucepan, let them simmer in their own liquor for about ten minutes very gently. Take them out one by one, place them in a jar, cover them and when cold add a pickle made as follows : Measure the oyster liquor, add to it the same quantity of vinegar, one blade of pounded mace, one strip of lemon peel and cloves and boil five minutes. When cold pour over the oysters and tie them down very closely.
CANNED PICKLED OYSTERS
Records on this page
Oyster OmeletOyster PattiesOyster LoafPickled OystersCanned Pickled Oysters