Fricasseed Oysters

Ingredients

• a quart oysters
• tablespoon flour
• two of butter
• a gill cream
• white pepper
• salt to taste

Method

1. 1

   Drain oyster liquor into a stewpan, boil, add oysters until they swell.

2. 2

   Mix flour with butter, add to oysters, then add cream, pepper, and salt.

3. 3

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 501. The excerpt below is the record exactly as published.

two of butter has been made very hot ; fry brown, turning as needed and serve on dry toast. One of the most ornamental ways of serving fried oysters is as follows : cut off top from a brick-sKaped loaf of bread scraping off the inner crumbs from top and the remaining part of loaf, leaving crust half an inch thick ; place in stove until thoroughly heated, then put in the fried oysters, cover with top, tie around it ribbon, corresponding with table decorations, place on platter and serve, garnished with slices of lemon and sprigs of parsley. The loaf may be used several times if cared for carefully ; or prepare small rolls in same way, cutting them into two lengthwise, fill, tie, and serve individually. These are also nice filled with any salad or chopped meats. Always serve pickles, slaw, grated horseradish, etc., with fried oysters. Fricasseed Oysters, — Drain liquor from a quart oysters, strain Eint of it into stewpan and when it boils put in oysters ; when they egin to swell add tablespoon flour rubbed smooth with two of but- ter and cook until oysters are white and plump, add a gill cream with white pepper and salt to taste

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