Creamed Oysters

Ingredients

• Scald 1 pint of oysters
• One pint of cream
• 1 dessertspoon butter
• 1 heaping tablespoon flour
• % teaspoon salt
• % saltspoon pepper
• a dash of cayenne pepper

Method

1. 1

   Melt butter, add flour, then cream.

2. 2

   Stir in oysters and season.

3. 3

   Serve in timbale or on toast.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 28. The excerpt below is the record exactly as published.

a dash of cayenne pepper, ^ teaspoon chopped parsley. Brown butter and flour in saucepan, add oysters Washed and drained, turn carefully. Serve on hot toast. Spindled Oysters. Two dozen large oysters, 2 ounces of bacon, 6 small slices of thin toast, 6 silver or steel skewers. Cut two dozen wafers of bacon and fill skewers with oysters and bacon alternately, putting skewer cross grain through the muscle of oyster so that each slice may touch oyster. Lay skewers in baking pan and cook in quick oven 5 mi^i- utes. Place each skewer on slice of toast and pour over the drip from pan. Serve at once. Griddled Oysters. Scald and drain 2 dozen large oysters. Have a large griddle heated, put on it lumps of butter, each size of a pea, place one oyster on each piece of butter, using % the oysters, turn and remove oys- ters as soon as done. Place rest of oysters in same way. Brown quickly. Serve on rye shortcake or rounds of toast. Oysters a la Baltimore. Scald and drain two dozen large oysters, sprinkle lightly with red pepper, roll in cracker dust, dip in cold, thick mayonnaise dress- ing, then in egg mixed with an equal amount of thick creain, drain and roll in sifted bread crumbs. Fry in hot fat a chestnut brown. Serve at once. Oysters Sauted. To one pint of prepared oysters add 1 pint stale bread crumbs, 48 KENTUCKY RECEIPT BOOK. season with pepper and salt, add two lightly beaten eggs. Leave for 1 hour, then put by spoonful in frying pan and brown quickly on both sides in hot butter. Serve at once. Oysters on Toast. Put 1 tablespoon butter in skillet, have shell br bulk oysters well drained, then put them in skillet, cook until they curl. Remove carefully and place oysters on hot toast. Blend 1 tablespoon flour and 1 tablespoon butter, add to sauce' in skillet and cook a few minutes, then pour over toast and serve at once. Fried Oysters a la Virginia. Scald and drain 2 dozen large oysters, dust with cayenne pep- per, roll in cracker dust, dip in egg mixed with an equal amount of thick cream, drain and roll in fresh bread crumbs. Fry ^ dozen at a time in smoking hot fat. As soon as done lift out the basket and drop in a few slices of raw Irish potatoes to prevent the fat burning. Proceed in this way until all are fried. Serve immediately with to- mato catsup. Broiled Oysters. Take 2 dozen large oysters, clean and dry on a soft cloth, sprinkle with salt and pepper. Melt two ounces of butter in frying pan, place in half of the oysters ; when last one is in turn the first one and continue until all have been turned, then remove quickly from pan, place on buttered oyster broiler, cook a chestnut brown over moderate fire. While these are browning put others in the but- ter. Have 6 rounds of toast on a hot platter, put four oysters on each, sprinkle on the butter from the pan and serve with lemon cut in eighths. Oysters Panned in the Shell. .Wash shells and wipe dry, place them in a pan with the round shell down. Set in hot oven 3 minutes, then take out and remove the upper shell. Put three oysters into round shells, bits of butter, pepper and salt and cover with cracker crumbs. Ketum to oven and brown. Creamed Oysters. Scald 1 pint of oysters in their liquor until the edges begin to curl, then drain. Cream Sauce. One pint of cream, 1 dessertspoon butter, 1 heaping tablespoon flour, % teaspoon salt, % saltspoon pepper

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