BOILED OYSTERS.
Put in a skillet half a pound of butter ; let it melt, and
squeeze into it part of the juice of a lemon. Take large
fresh oysters, and lay them on a clean towel to drain. Drop
the oysters in the butter, and let them stay just long enough
to cook through. Have ready a meat-dish covered with
toast; lift the oysters carefully, and cover each slice with
them; butter the toast, garnish with tender sprigs of pars-
l✪ Boiled Oystersey, and pour over the whole the butter in which the oysters
were cooked. Use a pie-knife to serve, as each piece can be
lifted without disturbing the oysters.
STEWED OYSTERS.
Strain all the liquor from the oysters and thicken the
liquor with stale bread crumbs, some whole pepper and
mace, and some grated nutmeg, Boil the liquor without
the oysters, adding butter rubbed in flour. Lay a slice of
buttered toast in the bottom of a deep dish, and surround
the sides with small slices cut into three-cornered or pointed
pieces. All the crust must be cut from the toast. Put the
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86
The New Kentucky Home Cook Booh.
raw oysters into the dish of toast; when the liquor has
boiled, pour it scalding hot over them. Cover the dish
closely and let it stand for five minutes before sending to
the table. This will cook them sufficiently, swell them to
a larger size, and cause them to retain their flavor. Do not
make the liquor too thick with the bread crumbs.
Mes. Paxton Marshall.
OYSTER SAUSAGE.
Chop one pint of oysters, one-fourth pound of veal, and
some bread crumbs; season with pepper and salt; pound
them in a mortar, make into small cakes, dip into a beaten
egg, then in meal, and fry dry. Serve hot.
Mrs. Cosby.
OYSTER AND CHICKEN CROQUETTES.
Chop some chicken very fine, and add to it the same
quantity of oysters chopped fine, with half a cupful of bread
crumbs or grated crackers, and a piece of butter the size of
an egg; season with salt and pepper, and, if liked, a little
mace ; moisten with one or two well-beaten eggs, form into
long slender rolls, and fry in good lard to a light brown.
Serve on a napkin, and garnish with celery-tops or parsley
and slices of lemon.
CREAM OYSTERS.
Drain well two quarts of large oysters; in a hot kettle
melt a cup of butter ; put the oysters into the butter, and
let them stay long enough to -plump them; lift them out
with a skimmer into a hot platter. A good deal of juice
will come out into the butter ; to this add salt and pepper to
taste, also a cupful of cream or milk ; thicken smoothly with
two table-spoonfuls of flour. When this boils, turn back the
oysters, and let them stay long enough to get hot. Have a
hot dish, in which are some thin slices of toast cut any fancy
shape; pour in the oysters and gravy, and serve immediate-
The New Kentucky Home Cook Booh.
37
ly. If the liquor should get too thick, add a little more
milk or cream. Mrs. Victor C. Gilman.
OYSTER STEW.
To one quart of oysters add one table-spoonful of butter,
and salt and pepper to taste ; cut a few stalks of fresh celery
in small pieces ; put all in a stew-pan, and let it come to a
boiling. As soon as done serve with rolled crackers.
Miss Alice Ficklix.
STEWED OYSTERS. ✪ Stewed Oysters
Page 15 · 3 recipe records on this page
Presented as published in 1884. 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
BOILED OYSTERS. Put in a skillet half a pound of butter ; let it melt, and squeeze into it part of the juice of a lemon. Take large fresh oysters, and lay them on a clean towel to drain. Drop the oysters in the butter, and let them stay just long enough to cook through. Have ready a meat-dish covered with toast; lift the oysters carefully, and cover each slice with them; butter the toast, garnish with tender sprigs of parsley, and pour over the whole the butter in which the oysters were cooked. Use a pie-knife to serve, as each piece can be lifted without disturbing the oysters.
STEWED OYSTERS.
Strain all the liquor from the oysters and thicken the liquor with stale bread crumbs, some whole pepper and mace, and some grated nutmeg, Boil the liquor without the oysters, adding butter rubbed in flour. Lay a slice of buttered toast in the bottom of a deep dish, and surround the sides with small slices cut into three-cornered or pointed pieces. All the crust must be cut from the toast. Put the
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The New Kentucky Home Cook Booh.
raw oysters into the dish of toast; when the liquor has boiled, pour it scalding hot over them. Cover the dish closely and let it stand for five minutes before sending to the table. This will cook them sufficiently, swell them to a larger size, and cause them to retain their flavor. Do not make the liquor too thick with the bread crumbs.
Mrs. Paxton Marshall.
OYSTER SAUSAGE.
Chop one pint of oysters, one-fourth pound of veal, and some bread crumbs; season with pepper and salt; pound them in a mortar, make into small cakes, dip into a beaten egg, then in meal, and fry dry. Serve hot.
Mrs. Cosby.
OYSTER AND CHICKEN CROQUETTES.
Chop some chicken very fine, and add to it the same quantity of oysters chopped fine, with half a cupful of bread crumbs or grated crackers, and a piece of butter the size of an egg; season with salt and pepper, and, if liked, a little mace ; moisten with one or two well-beaten eggs, form into long slender rolls, and fry in good lard to a light brown. Serve on a napkin, and garnish with celery-tops or parsley and slices of lemon.
CREAM OYSTERS.
Drain well two quarts of large oysters; in a hot kettle melt a cup of butter ; put the oysters into the butter, and let them stay long enough to -plump them; lift them out with a skimmer into a hot platter. A good deal of juice will come out into the butter ; to this add salt and pepper to taste, also a cupful of cream or milk ; thicken smoothly with two table-spoonfuls of flour. When this boils, turn back the oysters, and let them stay long enough to get hot. Have a hot dish, in which are some thin slices of toast cut any fancy shape; pour in the oysters and gravy, and serve immediate-
The New Kentucky Home Cook Booh.
ly. If the liquor should get too thick, add a little more milk or cream. Mrs. Victor C. Gilman.
OYSTER STEW. To one quart of oysters add one table-spoonful of butter, and salt and pepper to taste ; cut a few stalks of fresh celery in small pieces ; put all in a stew-pan, and let it come to a boiling. As soon as done serve with rolled crackers.
Miss Alice Ficklin.
STEWED OYSTERS.
Records on this page
Boiled OystersOyster PattiesStewed Oysters