Deviled Oysters

Ingredients

• Chop 25 oysters fine
• one-half cup of cracker crumbs
• a tablespoonful of melted butter
• one cup of cream
• salt and pepper

Method

1. 1

   Mix chopped oysters with cracker crumbs, melted butter, cream, salt, and pepper.

2. 2

   Fill a buttered baking dish, cover with crumbs and cheese, and bake for twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 36. The excerpt below is the record exactly as published.

one cup of milk, a pinch of salt, four well beaten eggs and fiour enough to make batter like griddle cakes. Fry in hot butter and lard mixed, brown on both sides. The success cf these fritters depends upon having plenty of oysters or clams. SOFT CLAMS d la NKWBURO. Filippini (Delmonico's, ) Procuie forty very fresh, soft clams, so that no sand should adhere to them after they are opened; lay 92 KIRMESS COOK BOOK. them carefully in the pahu of the left hand^ and with the fingers of the right remove the body gently, but nothing else, being very careful not to break it, and throw away all the remains. When they are all pre- pared, place them in a stewpan with an ounce of good butter, half a pinch of white pepper, a wine-glassful of good Madeira wine, and two finely hashed, medium- sized trujHSes. Put on the cover, and let cook gently for eight minutes. Break three egg yolks into a bowl, add a pint of sweet cream, beat well for three minutes, then pour it over the clams; turn well the handle of the saucpan for two or three minutes, very gently shuffling the clams, but it must not boil again or the clams will break, and be very careful not to use either a spoon or fork. Pour them into a hot tureen, and send to the table at once. LITTLE PIQfi IN BLANKETS. Mrs. 0. K, Dickinson. Drain and dry oysters. Wrap each one in a very thin slice of bacon ; fasten the whole with small wooden skewer or toothpick. When ready to serve, have a large iron baking-pan well heated; throw in a few oysters at a time, and as soon as browned and the gills curled, take them out, drain them in a colander and continue the frying in the same pan. OYSTEK ORO^lJETTS. Mrs. John J. Toffey. Scald oysters in their liquor, drain, chop fine, make a cream sauce in proportion of one teaspoon of flour. FISH, OYSTERS, LOBSTERS, ETC. 93 iiibbed with one tablespoon of butter. To one cup of milk add one well beaten egg. Put in the chopped oysters; also some hard boiled eggs chopped fine, let cool, form^ roll in sifted bread crumbs^ dip in egg and fry in a basket. Serve with cream sauce made mostly with the liquor of the oysters, adding a little milk. FRIED 0Y8TEBS. Mrs. Seely's Cook Booh. Select large oysters, clean^ and parboil slightly to draw out some of the water. Drain and dry on a towel. Roll in fine bread or cracker crumbs, dip in mayonnaise dressing, then in crumbs again. Let them stand five minute, and if they seem moist, dip again in crumbs, and cook in deep hot fat for one minute. Being already cooked, they only need to be thoroughly heated and the crumbs browned. KSOMESKIES of OTSTEBS. Mrs. C. M. Oould, Bayside, L. I. Twenty-five oysters, three chopped mushrooms, one tablespoonful butter, two egg yolks, one tablespoonful parsley, twelve drops onion juice, one cup of the white meat of chicken, one-half pound bacon, one-half cupful cream, two tablespoonfuls flour, salt and pepper to suit taste. Put the oysters on to boil in their own liquor, drain, save half a cup of the liquor. Chop the oysters fine, add them to the half cup of liquor, boil one minute. Then add the cream, mushrooms and chicken chopped fine. Bub the flour and butter to- gether, and stir in this boiling mixture, add parsley. 94 KIRMESS COOK BOOK. onion juice, salt, pepper, then add yolks of eggs; mix well and turn out to cool. When cool roll into cylinders about an inch and a half long and three quarters of an inch in diameter. Cut the bacon into slices thin, roll each cylinder in a slice of bacon, dip in French fritter batter. Serve immediately garnished with pars- ley. SOALLOPED OYSTEBS. Mrs. Mary Harrison McKee, Washington. Boil the macaroni soft, put a layer into a baking- dish, cover with oysters, pepper, salt and butter, then another layer of macaroni, then a layer of oysters, until the dish is filled. Bake. 0YSTEB8 SCALLOPED WITH . SPAGHETTI. Mrs. M. De M. Vreeland. Boil some spaghetti that has been cut in small pieces. Put a layer in the bottom of a baking-dish, then a layer of fresh raw oysters, sprinkling with salt, pepper and bits of butter, another layer of spaghetti and con- tinue until the dish is full. Pour over all a cupful of oyster liquor and cover with grated cheese and bits of butter. Bake until a nice brown and serve as soon as finished, with triangles of toasted bread bordering the dish and garnished with parsley. DEVILED OTSTERB. Miss Stella Flanagan. Chop 25 oysters fine, add one-half cup of cracker crumbs, a tablespoonful of melted butter, one cup of FISH, OYSTERS, LOBSTERS, ETC. 95 cream, salt and pepper

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