Creamed Oysters

Ingredients

• twenty-five oysters
• a cup of white sauce
• on toast
• sprinkle with bread crumbs
• browned in butter

Method

1. 1

   Cook as for panned oysters; drain in a strainer; make a cup of white sauce, and stir the oysters into the hot sauce.

2. 2

   Serve on toast or sprinkle with browned bread crumbs.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 13. The excerpt below is the record exactly as published.

Creamed Oysters. — Cook as for panned oysters ; drain in a strainer ; make a cup of white sauce, and stir the oysters into the hot sauce. Serve on toast ; or sprinkle with bread crumbs, browned in butter. For the white sauce, see Fish Chowder. Creamed Clams. — Have twenty-five clams chopped fine. Put in a chafing dish two tablespoonfuls butter ; when melted add two tablespoonfuls flour. Add the clams with half a pint of their j nice ; season well with pepper and salt. Let them sim- mer from ten to fifteen minutes. Just before serving add a gill of sweet cream, and let come to a boil. Serve hot. Steamed Oysters. — Drain one quart of select oysters, put in pan and place in steamer over boiling water, cover and steam until oysters are plump with edges ruffled ; place in buttered dish with butter, pepper and salt and serve. Oyster Fritters. — To a cupful of oyster juice add one cupful milk, three eggs, a THE MODEL COOK BOOK 13 little salt, and flour to make a thin batter. Chop the oyvSters and stir into batter. Place in the pan a few spoonfuls of lard, heat very hot, and drop in the batter by the tablespoonful. Take from the pan as soon as done to a yellow brown and serve very hot. Some put one whole oyster to each fritter ; in this case a thicker batter is needed . Oyster Sauce. — Boil twenty-five oysters

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