Fricassed Oysters

Ingredients

• a pint of drained oysters
• a tablespoonful of hot water
• salt
• and pepper
• a dash of cayenne pepper
• a gill of cream
• a tablespoonful of butter
• a tablespoonful of flour
• one well beaten egg

Method

1. 1

   Boil oysters with hot water, salt, pepper, and cayenne for about three minutes.

2. 2

   Strain out oysters, add cream to the liquor, cook butter and flour together, add slowly the oyster liquor and cream.

3. 3

   When boiling hot, stir in the beaten egg, add oysters, pour over buttered toast, and serve.

Nutrition per serving

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 20. The excerpt below is the record exactly as published.

tablespoonfuls of butter and half a cup of milk, dredge with flour, put on the top crust cutting a small opening for the steam to escape. Bake about half an hour. Oyster Patties. Boil a quart of oysters with just enough liquor to cover them; as soon as they come to a boil, season with salt and pepper and three tablespoonfuls of butter. Shell Fish and Hoiv t-o Prepare It 25 Line some pattypans with puff paste, fill with the oysters and cover then well with rolled cracker. Bake fifteen or twenty minutes. Fricassed Oysters. Put in a stewpan a pint of drained oysters, add a tablespoonful of hot water, salt and pepper, and a dash of cayenne pepper. Boil for about three minutes, shaking the pan to keep from sticking. Strain out. the oysters and add to the liquor a gill of cream. Cook, but do not brown, a tablespoonful each of butter and flour together. Add slowly the oyster liquor and cream ; when boiling hot stir in one well beaten &gg, add the oysters, pour the whole over buttered toast, and serve. Boiled Lobster. Put in a kettle of water and add a good sized hand- ful of salt; when the water boils fast plunge in the lobsters alive. Boil for about half an hour ; take out the fish and rub the shell with a little oil or lard, split the The Lobster. body the whole length with a sharp knife, crack the claws, cut off the head, and serve. Broiled Lobster. Take the meat of the claws and tail; split if too thick, season with salt and pepper, and dust with flour; put in a wire broiler and cook over a clear fire; as it cooks, pour over it a little melted butter; when a nice brown put on a hot dish and serve. Sauce can be added if desired. Lobster Cutlets. Take two cans of lobster or the meat of a large fresh one and cut into pieces half an inch square. 26 Shell Fish and How to Prepare It Put in a stewpan a lump of butter the size of an tgg and cook into it a small tablespoonful of flour and two rolled crackers, then add a cupful of milk and a beaten ^gg; when it boils, add the lobster, stir and take off the fire. • Butter a square tin pan and pour the mixture into it. It should be about an inch thick. When cool cut in squares, dip in beaten egg, then in cracker crumbs, put in a wire basket, plunge in hot fat and fry to a nice brown. Arrange on a hot platter, garnish with parsley, and serve. Lobster Curry. Put in a frying pan a lump of butter size of an zgg and shred into it a small onion, and fry brown ; when brown add a tablespoonful of flour

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