Fricasseed Oysters

Ingredients

• 50 of the freshest of oysters
• 6 oz. of butter
• 3 tablespoons of scalding hot cream
• 1 qt. of hot cream
• 3 saltspoons of salt
• 2 each of ground white pepper
• 2 each of allspice
• 2 each of mace
• the well-beaten yolk of 2 eggs

Method

1. 1

   Parboil the oysters in their own liquor.

2. 2

   Skim and strain off the liquor.

3. 3

   Rub together butter and cream into a smooth paste.

4. 4

   Place this in hot cream in a stewpan and stir constantly.

5. 5

   Add salt, pepper, allspice, and mace.

6. 6

   Stir until thick.

7. 7

   Add the beaten yolk of eggs, pour over the oysters, cover with bread crumbs, and bake until dark brown.

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.

FRICASEED OYSTERS.— Parboil 50 of the freshest of oys- ters in their own liquor. One good scald is sufficient. Skim and strain off the liquor. Rub together 6 oz. of butter, 3 tablespoons of scalding hot cream into a smooth paste. Place this in 1 qt. of hot cream in a stewpan on the fire, and stir constantly. Add 3 saltspoons of salt, 2 each of ground white pepper, allspice, and mace. Stir until it is thick. Add the well-beaten yolk of 2 eggs

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