Colb Canned Oysters

Ingredients

• a can of fine oysters
• an equal quantity of vinegar
• enough hot water to cover the oysters
• lemon
• brown bread

Method

1. 1

   Select the largest oysters, drain them, and boil their liquor with vinegar and hot water.

2. 2

   Add the oysters until plump, then drain and cool.

3. 3

   Serve on fancy oyster-plates with lemon and brown bread.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 96. The excerpt below is the record exactly as published.

COLB CANNED OYSTERS. When it is impossible to obtain fresh oysters for the half- shell service before dinner, a partial substitute may be made from canned oysters, by carefully following the details of this recipe. The oysters will be most presentable if served on the fancy oyster-plates which imitate the shells; and they must be absolutely cold. From a can of fine oysters select the largest and fattest ; see that no bits of shell adhere to them, and drain them on a sieve ; put their liquor over the fire with an equal quantity of vinegar and enough hot water to cover the oysters, and let the broth thus made boil, removing all scum as it rises. When the broth is quite. free from scum, throw the oysters into it, and watch them closely ; the instant they become full and plump, skim them out of the broth, and again lay them on the seive to drain. A very little time will suffice to make the oysters plump : if they are allowed to cook until they shrivel, they will be spoiled for this dish. As soon as the oysters are placed on the sieve, cover them with a cloth wet in cold water, and let them cool ; when they are entirely cold, arrange them on the fancy oyster-plates, and serve them cold, with lemon and brown bread

Cook this with the app: pantry check, scaling, and the assistant.