Deviled Oysters

Ingredients

• fifty oysters
• one tablespoonful of butter
• one of flour
• sufficient milk to make half a pint
• the yolks of two eggs
• a teaspoonful of lemon juice
• a tablespoonful of chopped celery
• a dash of red pepper

Method

1. 1

   Wash and drain oysters, cook until gills curl.

2. 2

   Drain, chop oysters fine.

3. 3

   Rub butter and flour together, add oyster liquor and milk, stir until boiling.

4. 4

   Add oysters, yolks, salt, red pepper, lemon juice, and celery.

5. 5

   Turn into baking dish, cover with breadcrumbs, and bake until browned.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 4. The excerpt below is the record exactly as published.

DEVILED OYSTERS Wash and drain fifty oysters; shake them over the fire until the gills are curled. Drain, saving the liquor. Chop the oysters fine. Rub together one tablespoonful of butter and one of flour ; add the oyster liquor and sufficient milk to My Best 250 Recipes 19 make half a pint; stir until boiling. Add the oysters, the yolks of two eggs slightly beaten, a level teaspoonful of salt, a dash of red pepper, a teaspoonful of lemon juice, and a tablespoonful of chopped celery. Turn this in a baking-dish or into individual dishes or shells, cover thickly with soft breadcrumbs and bake in a quick oven until browned. FILLETS OF FISH Clean a good-sized rock, wash and dry. Hold the flesh firm and with a sharp knife cut it from the bone from tail to head. Turn the fish on the other side and do the same, pressing the flesh firmly with your hand. Cut the flesh in strips about an inch wide ; roll each, fasten with a wooden skewer, dust with salt and pepper. Cook for three minutes in deep, hot fat, drain on brown paper, arrange neatly on a napkin, garnish with parsley and lemon and send to the table. SALT CODFISH WITH MACARONI Break two ounces of macaroni in two-inch lengths; throw them into boiling water and boil rapidly for thirty minutes; drain. Blanch for fifteen minutes in cold water; then cut in pieces half an inch long. Wash half a pound of boneless salt cod; cut it in dice, cover with cold water. Bring just to boiling point, but do not allow it to 20 My Best 250 Recipes boil ; drain, cover again with boiling water and let it stand for five minutes, then drain. Rub together one rounding tablespoonful of butter with one of flour; add half a pint of strained tomato, a tablespoonful of grated onion, half a teaspoonful of salt and a saltspoonful of white or black pepper. Stir until boiling. Add the maca- roni and fish, stand over hot water for five min- utes and serve in a heated dish. FRICASSEE OF OYSTERS Drain and wash fifty oysters; cook until the gills curl; drain, saving the liquor. Add to it sufficient milk to make a pint. Put

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