Devilled Oysters

Ingredients

• 2 doz. oysters
• Saltspoonful cayenne
• 2 tablespoonfuls curry powder
• 1 tablespoonful anchovy
• 1 lb. butter
• 1 tablespoonful Worcester shire sauce
• The yolks of 2 eggs
• Add ^ pt. milk

Method

1. 1

   Mix butter, curry powder, sauce, cayenne, and lemon juice in a basin.

2. 2

   When well mixed, add beaten eggs.

3. 3

   Heat gently, then slowly add milk, thicken with cornflour, and just before serving, add oysters.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 19. The excerpt below is the record exactly as published.

DEVILLED OYSTERS. 2 doz. oysters Saltspoonful cayenne 2 tablespoonfuls curry Juice of a lemon powder 1 tablespoonful anchovy i lb. butter The yolks of 2 eggs and 1 1 tablespoonful Worcester white shire sauce Add ^ pt. milk. Mode. — Mix into a basin the butter, curry powder, sauce, cayenne and the lemon juice ; when all are well mixed add the eggs well beaten up. Put on the fire to cook ; when warm add the milk slowly, thicken with a little cornflour, and just before serving add the oysters. Rice can be served with this as well as curry. 84— SAYOURY OYSTERS. 1 doz. oysters 1 oz. or more of butter 2 ozs. ^our ^ pt. milk 2 eggs Cayenne and salt to taste Juice of 1 lemon. Mode. — Carefully beard the oysters and scald them in their own liquor, then put the flour and butter in a saucepan, add the oysters and milk, and stir till boiling, then put in the eggs well beaten. Butter moulds ; fill them and steam them gently for twenty minutes. 85— OYSTER BASKETS. 6 good sized tomatoes 2 doz. oysters stewed. Mode. — Scoop out the tomatoes, have the oysters stewed according to previous recipe, only made a little Oysters. thicker. The tomato that has been taken from the cases can be used if wished, which is decidedly an improvement. Fill the tomatoes with the above and place in an oven until well heated through ; do not allow the tomatoes to cook. Get a stick from the parsley to form a handle. Serve on fried croutons, put anchovy and some mince bacon on top. Serve hot. 86— OYSTER A L'ESPAGNOLE. J lb. butter 2 doz. oysters 3 tomatoes 1 onion Cayenne Lemon 2 eggs Cupful breadcrumbs. Mode. — Cook the onion well in the butter and strain ; throw the onion away and in the same butter cook the tomatoes ; when done put in a pie dish with the oysters and breadcrumbs, lemon juice, cayenne, and eggs well beaten, and bake until brown. 87--OYSTEE PATTIES. Puff paste 1 egg 2 doz. oysters stewed. Mode. — Some nice puff paste cut with a special round shape, and with a smaller one cut the centre of the paste, be careful not to cut it right through, when baked remove the centre piece without breaking the pastry and scoop out the centre and fill up with the stewed oysters (chop up a hard boiled egg and add to the stew), then lay on the piece of paste you have removed and keep warm in a moderate oven. 88— OYSTERS AU BEURRE. 2 doz. oysters Juice of a lemon Cayenne J lb. butter

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