Thoroughly wash and dry the fish, make a forcemeat of
bread crumbs steeped in milk, a little butter, pepper, salt, and
herbs, to taste, adding a beaten egg to bind. Stuffand sew up,
place in a pan with a glass of water, and bake about an hour.
Make a gravy of a large spoonful of brown flour, the juice of a
lemon, mix to the consistency of cream with water, adding sak
to taste, remove thread from fish, place on a hot dish, garnish
with slices of lemon, and pour the gravy over fish, or serve in a
boat.
64. Shad and Herring (to pot)—Ingredients—A shad, salt,
cayenne, allspice, cloves, 1 stick of cinnamon, cider vinegar.
Clean the shad, remove the head, tail, and fins, cut in pieces,
season each piece with salt, and cayenne, place in a stone jar
(in layers), between each layer sprinkle a little allspice, cloves and
small pieces of cinnamon. Cover with cider vinegar ; tie thick
paper over, and bake in moderate oven three or four hours.
65. Oysters (Stewed)—Ingredients—Oysters, a piece of mace,
some lemon peel, a few white peppers, cream, butter, and flour.
Open and separate the liquor from them, then wash them
from the grit; strain the liquor, and put with the oysters a
piece of mace and lemon peel, and a few white peppers. Sim-
Visn. 33
mer them very gently, and put some cream, and a little flour
and butter. Serve with sippets. .
66. Oysters (Boiled).
Let the shells be nicely cleaned first, and serve in them, to
eat with cold butter.
67. Oysters (Scalloped)—Ingredients—Crumbs of bread, pepper,
salt, nutmeg, a piece of butter.
Put them with crumbs of bread, pepper, salt, nutmeg, and
a piece of butter, into scallop-shells or saucers, and bake in
oven.
68. Oysters (Broilied)—Ingredients—Large, fat oysters, salt, cayenne
pepper, biscuit dust or flour, butter.
Choose large, fat oysters; wipe them very dry ; sprinkle
salt and cayenne pepper upon them, and broil upon one of the
small gridirons sold for that purpose. You can dredge the
oyster with biscuit dust or flour, if you wish to have it brown ;
and some fancy the juices are better kept in this way ; others
dislike the crust thus formed. Butter the gridiron well, and let
your fire be hot and clear. If the oysters drip, withdraw the
gridiron for a moment, until the smoke clears away. Broil
quickly and dish hot, putting a tiny piece of butter, not larger
than a pea, upon each oyster.
69. Oysters (Fried, to garnish boiled Fish)—Ingredients—
flour, milk, eggs, seasoning, nutmeg, bread crumbs.
Make a batter of flour, milk, and eggs, season it a very
little, dip the oysters into it, and fry them a fine yellow-brown.
A little nutmeg should be put into the seasoning, and a few
crumbs of bread into the flour.
70. Oysters (Stewed)—Ingredients—Liquor from 2 qts. of oysters,
I teacupful of hot water, salt, pepper, 2 tablespoonfuls of butter,
1 cupful of milk.
Drain the liquor from two quarts of firm, plump oysters ;
mix with it a small teacupful of hot water, add a little salt and
pepper, and set over the fire ina saucepan. Let it boil up
once, put in the oysters, let them boil for five minutes or less
—not more. When they “ruffle,” add two tablespoonfuls of
butter. The instant it is melted and well stirred in, put ina
large cupful of boiling milk, and take the saucepan from the
fire. Serve with oyster or cream biscuits, as soon as possible.
3
34 Tue Dominion Cook Book.
Oysters become tough and tasteless when cooked too much or
left to stand too long after they are withdrawn from the fire.
71. Oyster Sausages—Ingredients—1 doz. large oysters, % Ib.
rump steak, a little seasoning of herbs, pepper and salt.
Chop all fine, and roll them into the form of sausages.
72, Cream Oysters on the Half-Shell—Ingredients—Hot
water (I cup), I cup of cream, I cup of milk, a little salt, 2 table-
spoonfuls of butter, white pepper, 2 tablespoonfuls of arrowroot, rice
flour, or corn starch, cold milk✪ Cream Oysters on the Half-Shell.
Page 16 · 1 recipe record on this page
Presented as published in 1899. 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
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Thoroughly wash and dry the fish, make a forcemeat of
bread crumbs steeped in milk, a little butter, pepper, salt, and
herbs, to taste, adding a beaten egg to bind. Stuffand sew up,
place in a pan with a glass of water, and bake about an hour.
Make a gravy of a large spoonful of brown flour, the juice of a
lemon, mix to the consistency of cream with water, adding sak
to taste, remove thread from fish, place on a hot dish, garnish
with slices of lemon, and pour the gravy over fish, or serve in a
boat.
64. Shad and Herring (to pot)—Ingredients—A shad, salt,
cayenne, allspice, cloves, 1 stick of cinnamon, cider vinegar.
Clean the shad, remove the head, tail, and fins, cut in pieces,
season each piece with salt, and cayenne, place in a stone jar
(in layers), between each layer sprinkle a little allspice, cloves and
small pieces of cinnamon. Cover with cider vinegar ; tie thick
paper over, and bake in moderate oven three or four hours.
65. Oysters (Stewed)—Ingredients—Oysters, a piece of mace,
some lemon peel, a few white peppers, cream, butter, and flour.
Open and separate the liquor from them, then wash them
from the grit; strain the liquor, and put with the oysters a
piece of mace and lemon peel, and a few white peppers. Sim-
Visn. 33
mer them very gently, and put some cream, and a little flour
and butter. Serve with sippets. .
66. Oysters (Boiled).
Let the shells be nicely cleaned first, and serve in them, to
eat with cold butter.
67. Oysters (Scalloped)—Ingredients—Crumbs of bread, pepper,
salt, nutmeg, a piece of butter.
Put them with crumbs of bread, pepper, salt, nutmeg, and
a piece of butter, into scallop-shells or saucers, and bake in
oven.
68. Oysters (Broilied)—Ingredients—Large, fat oysters, salt, cayenne
pepper, biscuit dust or flour, butter.
Choose large, fat oysters; wipe them very dry ; sprinkle
salt and cayenne pepper upon them, and broil upon one of the
small gridirons sold for that purpose. You can dredge the
oyster with biscuit dust or flour, if you wish to have it brown ;
and some fancy the juices are better kept in this way ; others
dislike the crust thus formed. Butter the gridiron well, and let
your fire be hot and clear. If the oysters drip, withdraw the
gridiron for a moment, until the smoke clears away. Broil
quickly and dish hot, putting a tiny piece of butter, not larger
than a pea, upon each oyster.
69. Oysters (Fried, to garnish boiled Fish)—Ingredients—
flour, milk, eggs, seasoning, nutmeg, bread crumbs.
Make a batter of flour, milk, and eggs, season it a very
little, dip the oysters into it, and fry them a fine yellow-brown.
A little nutmeg should be put into the seasoning, and a few
crumbs of bread into the flour.
70. Oysters (Stewed)—Ingredients—Liquor from 2 qts. of oysters,
I teacupful of hot water, salt, pepper, 2 tablespoonfuls of butter,
1 cupful of milk.
Drain the liquor from two quarts of firm, plump oysters ;
mix with it a small teacupful of hot water, add a little salt and
pepper, and set over the fire ina saucepan. Let it boil up
once, put in the oysters, let them boil for five minutes or less
—not more. When they “ruffle,” add two tablespoonfuls of
butter. The instant it is melted and well stirred in, put ina
large cupful of boiling milk, and take the saucepan from the
fire. Serve with oyster or cream biscuits, as soon as possible.
3
34 Tue Dominion Cook Book.
Oysters become tough and tasteless when cooked too much or
left to stand too long after they are withdrawn from the fire.
71. Oyster Sausages—Ingredients—1 doz. large oysters, % Ib.
rump steak, a little seasoning of herbs, pepper and salt.
Chop all fine, and roll them into the form of sausages.
72, Cream Oysters on the Half-Shell—Ingredients—Hot
water (I cup), I cup of cream, I cup of milk, a little salt, 2 table-
spoonfuls of butter, white pepper, 2 tablespoonfuls of arrowroot, rice
flour, or corn starch, cold milk.