Deviled Oysters

Ingredients

• 36 Shell oysters
• 2 tbsp. onion, minced
• 2 tbsp. butter
• 4 tbsp. flour
• 1 1/2 cups milk
• 1 tsp. salt
• 1/2 tsp. nutmeg
• few grains cayenne
• 1 tsp. prepared mustard
• 1 tbsp. Worcestershire sauce
• 1 tsp. parsley, chopped
• 1 egg, beaten
• 1/2 cup bread crumbs
• 2 tbsp. butter

Method

1. 1

   Shuck and chop oysters.

2. 2

   Cook onion in butter until tender.

3. 3

   Blend in flour, add milk, and cook until thick, stirring constantly.

4. 4

   Add seasonings, beaten egg, and oysters, and heat.

5. 5

   Fill deep halves of oyster shells with cream mixture, cover with buttered crumbs.

6. 6

   Bake in hot oven, 400° F., for 10 minutes, or until brown.

Nutrition per serving

As published

This recipe was extracted from Seafood cookery in North Carolina (1960) by North Carolina. Dept. of Conservation and Development, page 5. The excerpt below is the record exactly as published.

Deviled Oysters 36 Shell oysters 2 tbsp. onion, minced 2 tbsp. butter 4 tbsp. flour 1 Yi cups milk 1 tsp. salt Ya tsp. nutmeg ew grains cayenne tsp. prepared mustard tbsp. Worcestershire sauce tsp. parsley, chopped egg, beaten Yi cup bread crumbs 2 tbsp. butter Shuck and chop oysters. Cook onion in butter until tender. Blend in flour, add milk, and cook until thick, stirring constantly. Add seasonings, beaten egg, and oysters, and heat. Fill deep halves of oyster shells with cream mixture, cover with buttered crumbs. Bake in hot oven, 400° F., for 10 minutes, or until brown. Serves. 6 14 Oyster Fritters 1 pt. oysters 2 cups sifted flour 1 tbsp. baking powder eggs, beaten cup milk tbsp. fat, melted 1 '/j tsp. solt Drain oysters and chop. Sift dry ingredients together. Com- bine beaten eggs, milk and fat. Pour these into dry ingredients and stir until smooth. Add oysters. Drop batter by teaspoonfuls into fat heated to 350" F. and fry about 3 minutes or until golden brown. Drain on absorbent paper. Serves 6. Oyster Rockefeller 36 shell oysters 2 cups spinoch, cooked 4 tbsp. onion 2 bay leaves 1 tbsp. parsley Vi tsp. celery salt '/j tsp. salt 6 drops tabasco souce Vz cup bread crumbs 6 tbsp. butter Shuck and drain oysters; place on deep half of shells. Put spinach, ofiion, bay leaves, and parsley through food grinder. Add seasonings to spinach, and cook in butter for 5 minutes. Spread mixture over oysters, and bake in hot oven, 400° F., for about 10 minutes. Garnish with lemon slices. Serves 6. Broiled Oysters on the Holf Shell 36 shell oysters </2 cup bread crumbs '/2 tsp. salt 2 tbsp. butter Va tsp. pepper Shuck and drain oysters; place on deep half of shell. Sprinkle with salt, pepper, and buttered bread crumbs. Place on preheated broiler pan about 3 inches from heat, and broil for 5 minutes or until brown. Serves 6. 36 shell oysters Steamed Oysters in the Shell 6 tbsp. melted butter Clean oysters thoroughly. Place in pressure cooker, and steam for 2 minutes at 15 pounds pressure. Cool cooker at once. Serve in shells with melted butter. Serves 6. 15 Fried Clams 1 qt. clams Dash pepper 1 egg, beaten

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