Creamed Oysters

Ingredients

• one quart of oysters
• a half teaspoonful of salt
• a quarter of a teaspoonful of white pepper
• one heaping tablespoonful of fresh butter
• two heaping tablespoonfuls of flour
• a pint of fresh sweet milk
• a teacupful of cream
• one can of small French peas
• a teaspoonful of butter

Method

1. 1

   Heat oysters in their liquor, season with salt and pepper.

2. 2

   In a pan, melt butter, add flour, stir until smooth, then add milk and cream until thick.

3. 3

   Drain oysters, add to sauce, serve on toast or in timbales garnished with peas.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 85. The excerpt below is the record exactly as published.

Creamed Oysters Place one quart of oysters in their own liquor on the back of the stove or range, letting them heat gradually; season with a half teaspoonful of salt and a quarter of a teaspoonful of white pepper. In a large porcelain lined, or granite pan, put one heaping tablespoonful of fresh butter. When it melts, sift into it two heaping tablespoonfuls of flour, stirring constantly. When this is smooth, turn in quickly a pint of fresh sweet milk and a teacupful of cream; stir until the consistency of thick cream, then set back while draining the oysters. Season the cream sauce with a teaspoonful of salt and a little white pep- per, and if hked, a dash of cayenne; then turn in the oysters and serve on toast, cut in crescent shape, three pieces being on each tea-plate, the points being turned out and garnished with endive or parsley. Cut the crescents from light bread with a large biscuit cutter, cutting two from each slice of bread. If preferred, serve the creamed oysters in timbales or patty shells. If in timbales, garnish with small French peas — using one can; heating them with a teaspoonful of butter, and a half teaspoonful each of salt and white pepper, and placing a teaspoonful on top of each timbale as they are filled. To Broil Chicken Take as many young chickens as needed; after dressing, split them open on back, place in a flat vessel with one cupful of boiling water. Take one small onion, cut fine, brown in one teaspoonful of butter, add one-half teaspoonful of paprika, one teaspoonful of salt, baste the chickens with this while cooking. When nearly tender, add one heaping tablespoonful of flour that has been rubbed smooth in butter. Shake until this all dissolves. Then add one teacupful of Tokay or celery wine. Let it stand where it will keep hot for half an hour before serving. 162 THE NEW ANNIE DENNIS COOK BOOK Roast Turkey Clean and prepare a medium-sized turkey for roast- ing. Cut two onions in pieces, and put in sauce-pan with one ounce of butter and color slightly. Grate a pound of stale bread; add this to the onions with the gizzard and liver chopped fine, one-fourth of a pound of butter, and salt and pepper to taste, and mix lightly together. Stuff turkey with this mixture, sew up the opening and put to roast with a little butter on top, and a half teacupful of water. Roast in a moderate oven, allowing fifteen minutes to the pound, basting frequently. Renew the water as often as necessary, using boiling water for the purpose. When ready to serve, thicken the gravy with a teaspoonful of butter rubbed with a teaspoonful of flour. Stir until the proper consistency. Canvas Back Duck Dress and rub inside and out with salt and pepper. Roast in a hot oven twenty minutes to the pound, basting with a teacupful of water and a tablespoonful of butter. Serve hot, with thin slices of fried hominy, and currant jelly. Sweetbread Stuffing, for Turkey or Chicken Soak a set of sweetbreads in cold, salt water for half an hour ; then drain and blanch with boiling water, and remove the membrane and pipes, if there are any. Place over the fire, in enough boiling water to cover, adding one teaspoonful of salt. Cook until ten- der— ^fifteen or twenty minutes — and remove from the fire. Make an ordinary bread dressing, as directed. Chop the sweetbreads fine, and break into them two raw eggs; stir lightly with a fork, and mix quickly into the bread dressing as directed, and proceed to stuff the fowl. THE NEW ANNIE DENNIS COOK BOOK 163 Roast Duck with Olive Sauce Have carefully dressed one large, plump duck. Rub inside and out with salt. Cut into small pieces, without paring, one or two cooking apples; with this stuff the duck. Place it in a roasting pan with two- thirds of a teacupful of boiling water and half tea- spoonful of butter, and cover carefully. Place in hot oven ; after five or ten minutes reduce the temperature of the oven ; cook twenty minutes to the pound. Baste frequently ; if necessary, replenish the hot water in the pan. When tender remove the cover and rub the fowl with half teaspoonful of butter, put back in the oven and brown briskly. Remove from the roasting-pan to a hot dish to be carved, or on which it is to be served, remove the apple stuffing (which is used to give flavor to the meat, but is fit for no other use). Garnish with parsley or endive and sliced lemons. For the sauce, place the pan v/ith the gravy on top of the stove, and stir into it a teaspoonful of butter, and one of flour which have been rubbed together to a smooth paste. Stir until smooth and of a creamy consistency. Have ready twelve olives, which have been carefully peeled, as one would peel an apple from the stones. Stir into the sauce one tablespoonful of the liquor from sugared cherries, and just before turn- ing into the sauce bowl, stir in the olive rings. One two pound duck will serve five persons. Chicken Terrapin, in Timbales For twelve persons: One large hen, one pint of cream, or rich sweet milk, one heaping tablespoonful of butter, two tablespoonf uls of flour, one can of mush- rooms (culls) half teacupful of sherry, one teaspoonful of salt, quarter teaspoonful of white pepper, same of cayenne, one can small French peas, t

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