Curried Oysters, No. 1

Ingredients

• one solid quart of oysters
• one tablespoonful of butter
• one of flour
• one slice of onion
• one tablespoonful of curry powder
• one cupful of the oyster broth
• half a cupful of milk or cream
• salt and cayenne to taste

Method

1. 1

   Put one solid quart of oysters in the upper pan and place this over the pan of hot water.

2. 2

   Light the lamp and let the oysters cook until they curl at the edges.

3. 3

   Then take off the pan and drain the liquor into a bowl.

4. 4

   Now put into the granite-pan one tablespoonful of butter, one of flour and one slice of onion and one tablespoonful of curry powder.

5. 5

   Stir until smooth and frothy; then gradually add one cupful of the oyster broth and half a cupful of milk or cream, stirring constantly.

6. 6

   Season with salt and cayenne to taste.

7. 7

   Remove the onion.

8. 8

   Let the sauce simmer three minutes, add the oysters and cook one minute longer.

9. 9

   Serve at once.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 182. The excerpt below is the record exactly as published.

one tablespoonful of butter, one heaping teaspoonful of flour, three gills of milk, one teaspoonful of salt and one-fourth teaspoonful of white pepper. Put the butter in the granite dish over the lamp, when it melts add the flour and stir until smooth and frothy, then the milk slowly; season with salt and pepper. When the sauce boils up, add the potatoes and boil five min- iites, stirring once or twice; have lamp wicks low. Mushrooms Stewed Wash quickly some fresh mushrooms; remove the stalks. For a pint, place in the upper pan one table- spoonful of butter, cut the mushrooms into this, and sprinkle over them half a teaspoonful of pepper and one of salt. Have the wicks low, cook gently ten minutes, and serve on toast. THE NEW ANNIE DENNIS COOK BOOK 349" Teal or Summer Duck Butter the duck quite thickly, and sprinkle with: salt and pepper. Put in the pan a lump of butter the size of a walnut, a scant teaspoonful of Worcester or mushroom sauce and a little water. Put the duck in on top of the butter, etc., close tightly, and cook ten or twelve minutes, basting occa^ sionally. In preparing the duck for cooking, use as lit- tle water as possible and split the bird open as if you were going to broil it. Canned Tomatoes Put a tablespoonful of butter and a teaspoonful of flour in the upper dish. Stir over the lamp until the butter bubbles; add one pint of canned tomatoes, salt and pepper to taste. Cook for ten minutes, stirring frequently. A little sugar may be added if liked. Lamb's Kidney Saute Wash four kidneys, remove the skin and hard white cores, and cut them into thin round pieces. Have the lamp wicks low. Place the granite pan over the lamp, and put into it two tablespoonfuls of butter and one teaspoonful of flour. Stir until the butter begins to bubble ; then put in the sliced kidneys, and season with a teaspoonful of salt and a little pepper. Stir with a fork for three minutes, turning the pieces of kidney over. Now add two tablespoonfuls of lemon juice and a gill of cold water. Stir until the sauce begins to boil. The meat must never boil or fry rapidly, as a high temperature will harden it. Serve with toast. Instead of the lemon and water, there may be added to the kidney half a pint of stewed tomatoes, cold. When this begins to boil, serve at once. Chicken Livers en Brochette Prepare these just as one does "Little Pigs in Blankets," wrapping half a liver in each slice of bacon. 350 THE NEW ANNIE DENNIS COOK BOOK Venison Steak Cut the steak in inch thick slices. For one pound of steak put in the granite dish a heaping teaspoonfui of butter. Place over the lamp, and when the butter begins to brown lay in the steak and sprinkle with salt and pepper. Let cook for six minutes, turning four times. Keep covered while cooking. Serve on hot plates and serve with hot, fried potatoes, or with lemon, a clove, jelly and cayenne. Slices of rare, cold roast can be prepared as in the foregoing recipe, cooking four minutes. For venison, have the wicks of the lamp high. Deviled Oysters Put a tablespoonful of butter in the granite pan, light the lamp and keep the wick high ; when hot add a dozen oysters, four teaspoonfuls of lemon juice, one of salt, one of mustard and half saltspoonf ul of cayenne. Stir three minutes ; then serve on hot toast. Little Pigs in Blankets Cut slices of breakfast bacon so thin that one can see through them. Wrap an oyster in each slice of bacon, and fasten it with a wooden toothpick. Light the lamp, having the wicks rather high, and place the granite-ware dish over it. In a few seconds put in as many " little pigs" as will lie flat on the bottom of the pan. Turn constantly with a fork until they are brown on both sides; serve at once on slices of toast. With a dish of common size, six or eight can be cooked at a time. Oyster Saute Drain one quart of oysters and put them in the graniteware dish. Light the lamp and place the dish over it. Put in one teaspoonfui of salt, one-fourth of a teaspoonfui of pepper and two tablespoonfuls of butter. Stir the oysters until they begin to curl at the edges, then serve on slices of toast. THE NEW ANNIE DENNIS COOK BOOK 351 Curried Oysters, No. 1 Put one solid quart of oysters in the upper pan and place this over the pan of hot water. Light the lamp and let the oysters cook until they curl at the edges. Then take off the pan and drain the liquor into a bowl. Now put into the granite-pan one table- spoonful of butter, one of flour and one slice of onion and one tablespoonful of curry powder. Stir until smooth and frothy; then gradually one cupful of the oyster broth and half a cupful of milk or cream, stir- ring constantly. Season with salt and cayenne to taste

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