Creamed Oysters

Ingredients

• 1 pint small oysters
• 2.5 tablespoons butter
• 0.5 teaspoon paprika
• 0.25 teaspoon celery salt
• Milk

Method

1. 1

   Cook oysters in their own liquor until plump; drain and measure the liquor; melt butter, add flour, and blend well; add oyster liquor, and enough milk to make two cups; stir until smooth, add seasonings and oysters, and serve on toast.

2. 2

   Garnish with toast points and sliced pickles.

As published

This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 13. The excerpt below is the record exactly as published.

. teaspoon paprika, 1 tablespoon grated onion, , 6 slices toast. Cut liver into half-inch cubes, and soak in cold salted water fifteen minutes; drain; cover with the boiling water, and simmer six minutes ; cook bacon fat, onion and flour until brown ; add seasonings, and stock in which liver was cooked ; stir until smooth ; add liver, and pour over toast or small, thin baking powder biscuit. BREADED PORK CHOPS PHILADELPHIA STYLE 6 chops, y2 cupful of milk, 1 cupful of bread crumbs. Pinch of salt. Beat the tgg and milk together, adding the salt. Dip the chops into this mixture, then into the crumbs. Fry in hot fat. Veal cutlets can be served in the same way. SALMON CROQUETTES One can of salmon, the yolks of six hard boiled eggs. Mix and season to taste with salt and pepper. Beat into the mixture one raw tgg. Add three or four grated crackers and brown in hot lard. 70 MILADY'S FAVOURITE RECIPE AUNT CAROLINE'S DIXIELAND RECIPES 71 CREAMED OYSTERS 1 pint small oysters. Milk, 2J^ tablespoons butter

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