Fricasseed Oysters

Ingredients

• one can of oysters
• one pint of thin cream
• thicken the cream with flour
• a small pinch of mace
• the same of cinnamon
• a very little butter
• season with salt
• season with pepper

Method

1. 1

   Clean the liquor from the oysters and steam until hot.

2. 2

   Thicken the cream with flour and season.

3. 3

   Cook well, then add the scalded oyster liquor and oysters, letting them plump.

4. 4

   Serve over toast or with pastry.

As published

This recipe was extracted from The housekeeper's companion (1883), page 85. The excerpt below is the record exactly as published.

Fricasseed Oysters. — For one can of oysters use one pint of thin cream; clean all the liquor from the oys- ters and put them over steam until hot; at the same time thicken the cream with flour and season with salt, pepper and a small pinch of mace, and the same of cinnamon and a very little butter; cook this well, and when done thoroughly, add to it the liquor of the oysters which has been scalded and well skimmed until clear; then add the oysters, letting them remain just long enough to get plump (if left too long they grow tough). Have ready some toast on a platter and pour the whole over it, or have leaves and triangles of rich paste around the dish and partially moistened by the fricassee. Your plat- ter must be very hot, as fricasseed oysters chill like a new- born baby. Qys'^|:|< fiK.— Two cai^s of oysters, or three pints of soli4 128 HOUSEHOLD. oysters, one quart of cream, one dozen rolled crackers, pepper, salt, etc. Stir all together and pour into a dish lined with thick pufF paste, cover with another paste and bake three-quar- ters of an hour. This is a delicious moder of cooking oysters. Oyster Patties. — Put the oysters in a saucepan with enough of the liquor to cover them: let them come to a boil, skim well, add two teaspoonfuls of butter for one quart of oysters, season with pepper

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