Deviled Oysters

Ingredients

• 25 oysters
• 1/2 pt. of milk
• 1/2 a saltspoon paprika
• 1/2 a saltspoon of white pepper
• 1/2 a teaspoon of salt
• 1 tablespoon of butter
• 2 tablespoons of flour
• yolks of 2 hard-boiled eggs
• 1 tablespoon of chopped parsley

Method

1. 1

   Drain, and wash the oysters; throw them into a hot kettle; stir until the gills have curled; drain, saving the liquor.

2. 2

   Chop the oysters, drain again, adding this to the other liquor.

3. 3

   Rub the butter and flour together, add the oyster liquor and cold milk; stir over the fire until they reach the boiling point; add all the seasoning and the yolks of the eggs, slightly beaten; cook just a moment longer; add the oysters, and stand aside to cool.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 164. The excerpt below is the record exactly as published.

1 tablespoon of flour, stir until smooth, add the; oyster mixture, and stir 3 or 4 minutes. Put in 2 eggs, well beaten, and stir a minute longer. Spread upon a well- buttered platter, and when cold shape into cutlets. Dip the cutlet into 1 beaten ^^^y and then into bread crum'bs, and fry until brown. Serve quickly. — ^Mrs. D. E. Gentry, Glencoe, 111. COOK COUNTY COOK BOOK 243 DEVILED OYSTERS.— 25 oysters, ^ pt. of milk, J^ a salt- spoon paprika, J^ a saltspoon of white pepper, J/^ a teaspoon of salt, 1 tablespoon of butter, 2 tablespootis of flour, yolks of 2 hard- boiled eggs, 1 tablespoon of chopped parsley

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