Creamed Oysters

Ingredients

• one quart of oysters
• one pint of cream or sweet milk
• a little flour
• pepper
• salt
• butter

Method

1. 1

   Thicken the cream or milk with flour as if for gravy.

2. 2

   When cooked, pour in the oysters with their liquor, add pepper, salt, and butter.

3. 3

   Serve hot on slices of nicely browned toast.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new home cook book (1896), page 34. The excerpt below is the record exactly as published.

creamed oysters on toast and serve hot. OYSTEKS A LA CREME. Mrs. J. B. Lyon, Detroit. One quart of oysters, one pint of cream ; put the oysters in a double kettle, cook until the milk juice begins to flow out ; drain the oysters in a colander ; put the cream on the same way ; when it comes to a boil, thicken with flour wet with milk as thick as corn starch ready to mould ; then put in the oysters and cook five minutes. Serve hot on toast. PANNED OYSTEES. Mrs. J. B. Lyon, Detroit. Drain the oysters from the liquor ; put them in a hot pan or spider ; as soon as they begin to curl, add butter, pepper and salt. Serve on toast, or without, if preferred. STEWED OYSTERS. Mrs. Andrews. In all cases, unless shell oysters, wash and drain ; mix half a cup of butter and a tablespoon of corn starch; put with the oysters in a porcelain kettle ; stir until they boil; add two cups of cream or milk; salt to taste; do not use the liquor of the oysters in either stewing or escaloping. VALUABLE RECIPES. 81 ESCALOPED OYSTEES. Mrs. Andrews. Butter the dish, (common earthern pie-plates are the best,) cover the bottom of the dish with very fine bread crumbs ; add a layer of oysters ; season with pepper and salt ; alternate the crumbs and oysters until you have three layers ; finish with crumbs ; cover the top with small pieces of butter; finish around the edge with bread cut into small oblong pieces dipped in butter ; bake half an hour; unless shell oysters, wash them th*oroughly and strain. ESCALOPED OYSTEES. Mrs. D. Crush and ^ roll several handfuls of friable crackers ; put a layer in the bottom of a buttered pudding dish ; wet this with a mixture of the oyster liquor and milk, slightly warmed ; next a layer of oysters ; sprinkle with salt and pepper, and lay small bits of butter upon them then another layer of moistened crumbs, and so on until the dish is full. Let the top layer be of crumbs, thicker than the rest, and beat an egg into the milk you pour over them ; put pieces of butter on top ; cover the dish ; bake half an hour. ESCALOPED OYSTEES. Mrs. Norcross. Scald the oysters ; butter the dish in which they are to be baked ; put in first a layer of rolled crackers ; take the oysters from the liquor one at a time, to be sure no shells 6 82 THE HOME COOK BOOK. are on them ; then add a layer of oysters with butter, a little pepper, and continue adding a layer of crackers and oysters until the dish is full ; have the top layer crackers ; strain over the whole the liquor ; bake half an hour. OYSTER PIE. Anonymous. Take a large dish, butter it, and spread a rich paste over the sides and around the edge, but not on the bot- tom. The oysters should be as large and fine as possible ; drain off part of the liquor from the oysters ; put them into a pan, and season them with pepper, salt, spice and butter ; have ready the yolks of three boiled eggs chopped fine, and grated bread crumbs ; pour the oysters with as much of their liquor as you please into the dish with the paste, strew over them the chopped eggs and grated bread ; roll out the lid of the pie and put it on, crimping the edges. Bake in a quick oven. Nice also, with a gill of cream added, and a little flour

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