Fricassee Oysters

Ingredients

• Brown 1 tablespoon of flour
• 1 tablespoon of butter
• 1 quart of oysters
• a dash of cayenne pepper
• salt
• 2 well-beaten eggs

Method

1. 1

   Brown 1 tablespoon of flour, then blend with 1 tablespoon of butter.

2. 2

   Put this in a hot skillet; after it melts add 1 quart of oysters, cook 15 minutes and add a dash of cayenne pepper and salt.

3. 3

   When ready to serve, add 2 well-beaten eggs, cook 5 minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 30. The excerpt below is the record exactly as published.

1 quart of oysters, pour in colander, then put liquor into saucepan with % coffee cup of vinegar, 2 blades of mace, 1 dessert- spoon of allspice ; let it boil, then add oysters, pepper and salt. When they curl pour in dish. Serve cold for lunch or tea. To Pickle Oysters. One quart of large oysters, % pint of vinegar, % pint of white wine, 2 teaspoons salt, 4 teaspoons of whole black pepper, 2 pieces of mace. Strain the liquor and add these ingredients. Let it boil ' up once and pour while boiling hot over the oysters ; let them remain 10 minutes, then pour off this liquor, allow oysters to get cold, then put them into self-sealing jars. These will keep for some time. Boasted Blue Points. Take as many oysters as required, wash the shells clean and wipe dry. Place them on top of range ; the shell will begin to open when hot; then remove upper shell sprinkle with salt and pepper; serve with melted butter. Baw Blue Points. Wash shells clean and wipe them; open with an oyster knife, KENTUCKY RECEIPT BOOK. 51 then serve on plates with crushed ice and slices of lemon, Horse- radish may be substituted for lemon, with pepper and salt. To Feed Oysters in Shell. Wash the shells clean, lay the bottom downward, pour on them 1 gallon of water, 1 quart of com meal, 1 handful of coarse salt. Feed on alternate days. It is best to keep them in a cellar. Oyster TnxfOie. One tablespoon of butter in chafing dish and 1 tablespoon of flour, stir until mixture is frothy (being careful it does not brown) ; stir in ^ pint of cream and 2 dozen oysters with 3 tablespoons of their liquor, cook until oysters begin to curl, then add 1 well-beaten yolk and 1 teaspoon of chopped parsley, 2 minced mushrooms. Servo very hot on buttered toast. Panned Oysters. One pint of oysters, 1 tablespoon butter, 1 teaspoon of salt, % saltspoon of white pepper. Put butter in covered saucepan with salt, pepper and. a dash of cayenne; when hot add the oysters, that must be washed and wiped ; keep closely covered and shake the pan to prevent sticking; cook until plump. Serve on toasted bread or heated crackers. Pigs in Blankets. Select large oysters and roll each one in a thin slice of middling, skewer with wooden toothpick. Have some melted butter in a pan, place in the oysters carefully ; add pepper and salt ; let them remain until edges curl. Serve on a hot dish. Fricassee Oysters. Brown 1 tablespoon of flour, then blend with 1 tablespoon of butter. Put this in a hot skillet; after it melts add 1 quart of oys-» ters, cook 15 minutes and add a dash of cayenne pepper and salt. "When ready to serve, 2 well-beaten eggs

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