Broiled or Sauteed Oysters

Ingredients

• 1 pint selected oysters
• 1/4 cup melted butter
• 1/2 cup seasoned cracker crumbs

Method

1. 1

   Clean oysters and dry between towels.

2. 2

   Lift with silver fork by the tough muscle and dip in butter, then in cracker crumbs seasoned with salt and pepper.

3. 3

   Place in buttered wire broiler and broil until juices flow, turning while broiling.

4. 4

   Alternatively, brown in hot frying pan with butter.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 103. The excerpt below is the record exactly as published.

BROILED OR SAUTEED OYSTERS 1 pint selected oysters V4 cup melted butter 24 cup seasoned cracker crumbs Clean oysters and dry between towels. Lift with silver fork by the tough muscle and dip in butter, then in cracker crumbs which have been seasoned with salt and pepper. Place in buttered wire broiler and broil until juices flow, turning while broiling. Or, put 2 tablespoons butter in hot frying pan, add oysters, brown on 1 side, then turn and brown on the other. Serve with Maitre d’Hotel Butter (p. 204), if desired. Serves 4. OYSTERS WITH BACON Clean oysters, wrap a thin slice of bacon around each, and fasten with small wooden skewers. Put in broiler, place broiler over drip- ping pan, and bake in hot oven until bacon is crisp and brown, turning once during cooking. Drain on brown paper. FRIED OYSTERS Clean selected oysters and dry between towels. Dip in Batter I (p. 392) or season with salt and pepper, dip in flour, egg, and cracker or stale bread crumbs, and fry in deep fat (375° F.). Drain on brown paper. Garnish with lemon and parsley. If desired, serve with Sauce Tyrolienne (p. 207) and Philadelphia Relish (p. 188). PANNED OYSTERS Clean 1 pint large oysters. Place in dripping pan small oblong pieces of toast, put an oyster on each piece, sprinkle with salt and pepper, and bake until oysters are plump. Serve with Lemon Butter (p. 203). Serves 4. SHELLFISH 253 FANCY ROAST Clean 1 pint oysters and drain from their liquor. Cook in chafing dish or omelet pan until oysters are plump and edges begin to curl. Shake pan to prevent oysters from adhering to pan, or stir with fork. Season with salt, pepper, and 2 tablespoons butter, and pour over small slices of toast. Garnish with toast points and parsley. Serves 4. OYSTER FRICASSEE 1 pint oysters 14 teaspoon salt Milk or cream Few grains cayenne 2 tablespoons butter 1 teaspoon parsley, finely chopped 2 tablespoons flour 1 egg, slightly beaten Parboil oysters (p. 251) and add enough cream to liquor to make a cupful. Melt butter, add flour, and pour on gradually hot liquid; stir until thickened and add salt, cayenne, parsley, oysters, and egg. Serves 4. CREAMED OYSTERS 1 pint oysters 14% cups White Sauce (p. 191) 1% teaspoon celery salt Parboil oysters (p. 251), drain, and add to White Sauce seasoned with celery salt. Serve on toast, in timbale cases, patty shells, or vol-au-vents. Add 14 cup sliced mushrooms, if desired. Ovyster liquor may replace an equal amount of milk, in making sauce. SAVORY OYSTERS 1 pint oysters 1 cup milk or Brown Stock (p. 144) 14 cup butter 1% teaspoon salt 14 cup flour 1 teaspoon Anchovy Sauce or 1 cup oyster liquor Worcestershire Sauce YZ teaspoon pepper Parboil oysters (p. 251), brown butter, add flour, and stir until well browned; then add oyster liquor, milk, seasonings, and oysters. Add a few drops onion juice, if desired. Serves 4 to 6. 254 THE BOSTON COOKING-SCHOOL COOK BOOK OYSTERS A LA ASTOR 1 pint oysters 11% teaspoons lemon juice 2 tablespoons butter 11% teaspoons vinegar 1 teaspoon finely chopped shallot 1 teaspoon Worcestershire Sauce 1 tablespoon finely cut red pepper V4 teaspoon beef extract 2 tablespoons flour Salt and paprika Parboil oysters (p. 251), drain, and to liquor add enough water to make one cup liquid; then strain. Cook butter, shallot, and pepper 3 minutes, add flour, and pour on gradually, while stirring con- stantly, oyster liquor. Add seasonings and oysters. Remove oysters to small pieces of bread sautéed in butter on one side. Pour sauce over oysters and garnish with thin slices of cucumber pickles. OYSTERS A LA D’UXELLES 1 pint oysters V teaspoon lemon juice 2 tablespoons chopped mushrooms Few grains cayenne 2 tablespoons butter 1 egg yolk Vg teaspoon salt 2 tablespoons flour Parboil oysters (p. 251). Reserve liquor and strain. Add water to make 34 cup. Cook butter and mushrooms 5 minutes, add flour and oyster liquor gradually; cook 3 minutes. Add seasonings, oysters, and egg yolk. Serve on thin toast. Serves 4. OYSTERS A LA THORNDIKE 1 pint oysters Few grains cayenne 2 tablespoons butter Slight grating nutmeg 14 teaspoon salt 14 cup thin cream 2 egg yolks Clean and drain oysters. Melt butter, add oysters, and cook un- til oysters are plump. Add seasonings, cream, and egg yolks. Cook until sauce is slightly thickened, stirring constantly. Serve on toast. Serves 4. JACK’S OYSTER AND TRIPE RAGOUT 1 cup tripe, parboiled and cut in 3 tablespoons butter 34-inch pieces 4 tablespoons flour 1 cup small boiled onions 1% cups thin cream or top milk 2 cups oysters 2 egg yolks, slightly beaten Salt, pepper, paprika SHELLFISH 255 Make white sauce of butter, flour, and milk. Add tripe, onions, and oysters. Heat thoroughly, add egg yolks, and season to taste. Serve on toast. Serves 6 to 8. DEVILED OYSTERS ON HALF SHELLS 1 pint oysters Vg teaspoon nutmeg 1 tablespoon butter Few grains cayenne 3 shallots, finely chopped 1% teaspoon made mustard 2 tablespoons flour V4 tablespoon Worcestershire Sauce Y% cup milk 3 chopped mushroom caps 14 cup cream ¥ teaspoon chopped parsley 1% teaspoon salt 1 egg yolk Buttered cracker crumbs Wash and chop oysters. Cook shallots in butter 3 minutes, add flour, and stir until well blended; then add milk and cream. Bring to boiling point, add oysters and remaining ingredients, except egg yolk and crumbs, and simmer 12 minutes. Add egg yolk, put mixture in deep halves of oyster shells, cover with buttered crumbs, and bake 15 minutes. These may be served as a first course. OYSTERS AND MACARONI 1 pint oysters Flour 1% cups boiled macaroni (p. 380) 14 cup buttered crumbs Salt and pepper 4 cup butter Put a layer of macaroni in bottom of a buttered baking dish, cover with oysters, sprinkle with salt and pepper, dredge with flour, dot over with half the butter; repeat and cover with buttered crumbs. Bake 20 minutes in hot oven (450° F.). Serves 4 to 6. NORFOLK OYSTERS 11% cups hot boiled rice Butter 1 pint oysters Salt 1 cup Thin White Sauce (p. 192) Pepper 1 cup buttered cracker crumbs Cover bottom of buttered baking dish with half the rice, cover rice with half the oysters, pour over half the sauce, dot with butter, and sprinkle with salt and pepper; repeat, using remaining ingre- dients.' Cover with crumbs and bake in hot oven (450° F.) 30 minutes. Serves 4 to 6. 256 THE BOSTON COOKING-SCHOOL COOK BOOK SCALLOPED OYSTERS 1 pint oysters 1 cup cracker crumbs 4 tablespoons oyster liquor 14 cup melted butter

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