Deviled Oysters

Ingredients

• 1 teaspoon Worcestershire sauce
• 2 teaspoons melted butter
• 1/2 teaspoon curry powder
• 1/2 teaspoon salt
• a pinch of cayenne
• 1 cup oyster liquor

Method

1. 1

   In the blazer mix Worcestershire sauce, melted butter, curry powder, salt, and cayenne; as it heats, add oyster liquor, and when it boils, add the oysters; cook till plump, turning 2 or 3 times, and serve at once.

Nutrition per serving

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 453. The excerpt below is the record exactly as published.

DEVILED OYSTERS.— In the blazer mix 1 teaspoon Worces- tershire sauce, 2 teaspoons melted butter, \ teaspoon each of curry powder and salt, and a pinch of cayenne; as it heats put in 1 cup oyster liquor, and when it boils put in the oysters; cook them till plump, turning them 2 or 3 times, and serve at once. FRIED OYSTERS — Drain large oysters, sprinkle on pepper and salt, and roll in cracker crumbs. Into the blazer put 3 tablespoons butter, and when hot put in the oysters; when one side is done turn and cook the other; lift out with a fork. Serve slices of lemon with them, or squeeze on a little lemon juice. OYSTERS IN THEIR SHELLS— Put oysters in their shells into the chafing dish (first cleaning the shells thoroughly) and steam them till the shells will open. Time, ^ to -| hour. Then take ofp the upper shell, add pepper, salt and butter to season, and serve at once in the lower shell. Squeeze on lemon juice or serve with slices of lemon. PANNED OYSTERS — In the blazer melt 4 teaspoons of butter; when hot, put in some good sized oysters; when the edges curl season with salt, pepper, and a very little lemon juice. Serve on toast. STEWED OYSTERS — In the blazer melt 2 teaspoons butter; then stir in 2 teaspoons flour and add 2 cups oyster liquor; when it boils put in the oysters and cook till the edges curl. Season with pepper, salt, a dash of nutmeg and lemon juice, and serve. CREAMED CLAMS.— Into the blazer put 2 teaspoons butter and the same of flour; add 2 cups cream and stir and cook till it makes a smooth sauce; then put in 2 cups soft shell clams and cook till plump; stir in the beaten yolks of 2 eggs and cook 1 or 2 min- THE CHAFING DISH 617 utes. Add a little lemon juice and serve. Use both pans, with hot water in the lower one. HARD SHELL CRABS.— Into the blazer put 1 tablespoon butter; when smoking hot put in the crabs and fry them nicely. Add salt, pepper and a little lemon juice, and serve. OYSTER CRABS— In the blazer melt 2 teaspoons butter; when hot put in the crabs. Time to cook, about 2 or 3 minutes. Add pepper, salt and a little lemon juice and serve. DEVILED SOFT SHELL CRABS— Take 2 teaspoons butter, 1 teaspoon each made mustard and curry powder, 1 saltspoon of salt and ^ teaspoon Worcestershire sauce;

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