cream, and let it boil up once. Put the oysters (in their
own liquor) into a hot oven, for three minutes \ then add
them to the cream. Season, and pour over the toast. Gar-
nish the dish with thin slices of lemon, and serve very hot.
It is nice for lunch or tea.
Oysters Panned in their Own Liquor.
Eighteen large, or thirty small, oysters, one table-spoonful
of butter✪ Roasted Oysters on Toast, one of cracker crumbs, salt and pepper to taste, one
teaspoonful of lemon juice, a speck of cayenne. Put the
oysters on in their own liquor, and when they boil up, add
seasoning, butter and crumbs. Cook one minute, and serve
on toast.
Oysters Panned in the Shell.
Wash the shells and wipe dry. Place them in a pan with
the round shell down. Set in a hot oven for three minutes ;
then take out, and remove the upper shell. Put two or three
oysters into one of the round shells, season with pepper and
salt, add butter, the size of two peas, and cover with cracker
or bread crumbs. Return to the oven and brown.
Oyster Saut6.
Two dozen large, or three dozen small, oysters, two table-
spoonfuls of butter, four of fine cracker crumbs, salt, pepper.
Let the oysters drain in the colander. Then season with
salt✪ Oysters Panned in the Shell and pepper and roll in the crumbs. Have the butter
very hot in a frying-pan, and put in enough of the oysters to
cover the bottom of the pan. Fry crisp and brown, being
careful not to burn. Serve on hot, crisp toast.
Oysters Roasted in the Shell.
Wash the shells clean, and wipe dry.✪ Oysters Roasted in the Shell Place in a baking pan,
and put in a hot oven for about twenty minutes. Serve on
hot dishes the moment they are taken from the oven^
120 MISS PAPLOA'S NEW COOK BOOK.
Though this is not an elegant dish, many people enjoy
it, as the first and best flavor of the oysters is retained in
this manner of cooking. The oysters can, instead, be
opened into a hot dish and seasoned with butter, salt,
pepper and lemon juice. They should be served immedi-
ately.
Little Pigs in Blankets.
Season large oysters with salt and pepper. Cut fat English
bacon in very thin slices✪ Little Pigs in Blankets, wrap an oyster in each slice, and
fasten with a little wooden skewer (toothpicks are the best
things). Heat a frying-pan and put in the "little
pigs." Cook just long enough to crisp the bacon — about
two minutes. Place on slices of toast that have been cut
into small pieces, and serve immediately. Do not remove
the skewers. This is a nice relish for lunch or tea \ and,
garnished with parsley, is a pretty one. The pan must
be very hot before the "pigs" are put in, and then great care
must be taken that they do not burn.
Fricasseed Oysters.
One hundred oysters (about two quarts), four large table-
spoonfuls of butter, one teaspoonful of chopped parsley, one
table-spoonful of flour, a speck of cayenne, salt, yolks of
three eggs✪ Fricasseed Oysters. Brown two table-spoonfuls of the butter, and
add to it the parsley, cayenne and salt and the oysters, well
drained. Mix together the flour and the remainder of the
butter, and stir into the oysters when they begin to curl.
Then add yolks, well beaten, and take immediately from the
fire. Serve on a hot dish with a garnish of fried bread and
parsley.
Creamed Oysters.
A pint of cream, one quart of oysters, a small piece of on-
ion, a very small piece of mace, a table-spoonful of flour, and
FISH. 121 ✪ Creamed Oysters
Page 50 · 8 recipe records on this page
Presented as published in 1880. 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
cream, and let it boil up once. Put the oysters (in their own liquor) into a hot oven, for three minutes \ then add them to the cream. Season, and pour over the toast. Garnish the dish with thin slices of lemon, and serve very hot. It is nice for lunch or tea.
Oysters Panned in their Own Liquor.
Eighteen large, or thirty small, oysters, one table-spoonful of butter, one of cracker crumbs, salt and pepper to taste, one teaspoonful of lemon juice, a speck of cayenne. Put the oysters on in their own liquor, and when they boil up, add seasoning, butter and crumbs. Cook one minute, and serve on toast.
Oysters Panned in the Shell.
Wash the shells and wipe dry. Place them in a pan with the round shell down. Set in a hot oven for three minutes ; then take out, and remove the upper shell. Put two or three oysters into one of the round shells, season with pepper and salt, add butter, the size of two peas, and cover with cracker or bread crumbs. Return to the oven and brown.
Oyster Sauté. Two dozen large, or three dozen small, oysters, two tablespoonfuls of butter, four of fine cracker crumbs, salt, pepper. Let the oysters drain in the colander. Then season with salt and pepper and roll in the crumbs. Have the butter very hot in a frying-pan, and put in enough of the oysters to cover the bottom of the pan. Fry crisp and brown, being careful not to burn. Serve on hot, crisp toast.
Oysters Roasted in the Shell. Wash the shells clean, and wipe dry. Place in a baking pan, and put in a hot oven for about twenty minutes. Serve on hot dishes the moment they are taken from the oven^
Though this is not an elegant dish, many people enjoy it, as the first and best flavor of the oysters is retained in this manner of cooking. The oysters can, instead, be opened into a hot dish and seasoned with butter, salt, pepper and lemon juice. They should be served immediately.
Little Pigs in Blankets. Season large oysters with salt and pepper. Cut fat English bacon in very thin slices, wrap an oyster in each slice, and fasten with a little wooden skewer (toothpicks are the best things). Heat a frying-pan and put in the "little pigs." Cook just long enough to crisp the bacon — about two minutes. Place on slices of toast that have been cut into small pieces, and serve immediately. Do not remove the skewers. This is a nice relish for lunch or tea \ and, garnished with parsley, is a pretty one. The pan must be very hot before the "pigs" are put in, and then great care must be taken that they do not burn.
Fricasseed Oysters. One hundred oysters (about two quarts), four large tablespoonfuls of butter, one teaspoonful of chopped parsley, one table-spoonful of flour, a speck of cayenne, salt, yolks of three eggs. Brown two table-spoonfuls of the butter, and add to it the parsley, cayenne and salt and the oysters, well drained. Mix together the flour and the remainder of the butter, and stir into the oysters when they begin to curl. Then add yolks, well beaten, and take immediately from the fire. Serve on a hot dish with a garnish of fried bread and parsley.
Creamed Oysters. A pint of cream, one quart of oysters, a small piece of onion, a very small piece of mace, a table-spoonful of flour, and
Records on this page
Roasted Oysters on ToastOysters Panned in their Own LiquorOysters Panned in the ShellOyster SautéOysters Roasted in the ShellLittle Pigs in BlanketsFricasseed OystersCreamed Oysters