Fricasseed Oysters

Ingredients

• a quart of large, fine oysters
• a large piece of butter the size of an egg
• a large tablespoonful of flour

Method

1. 1

   Heat butter in a skillet until almost boiling.

2. 2

   Add oysters without juice.

3. 3

   When heated through and swollen, stir in the butter and flour paste.

4. 4

   Cook for a minute or two longer, then serve.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 15. The excerpt below is the record exactly as published.

FRICASSEED OYSTERS. Take a quart of large, fine oysters, pick them from the liquor. Heat in the skillet a large piece of butter almost to boiling, turn into it the oysters without the juice. When they are heated through and have begun to swell, and the ruffles stand out, stir 28 FISH. into them a paste made of a piece of butter the size of an egg and a large tablespoonful of flour. Let it cook a minute or two longer, then serve. FULTON MARKET STEW. Butter a baking-dish; take a quart of the largest saddle rock oysters, take them from the liquor and lay them in the dish with bits of butter, salt and pepper, to your taste. Bake them ten minutes in a hot oven. OYSTER PIE. Stew the oysters in their own liquor, and thicken with a small lump of butter pressed in a tablespoonful of flour. Line the sides and bottom of a deep dish with paste; turn a small teacup bottom upwards in the center of the dish. It will hold the juice, and prevent the paste from becoming heavy . Pour in the oysters with the liquor, put on the top crust, and bake twenty minutes. BROILED OYSTERSI Dry large, selected oysters in a napkin, pepper and salt, and broil on a fine folding wire broiler, turning frequently to keep the juice from wasting. Serve immediately, in a hot dish, with little pieces of butter on them ; or, pepper a cup of dry bread crumbs; dry one quart of oysters in a napkin, dip each in butter previously peppered, roll well in the crumbs, and broil over a good fire from five to seven minutes. Serve immediately in a hot dish with butter, pepper and salt. STEAMED OYSTERS. Wash and drain one quart of select oysters, put in pan and place in steamer over boiling water, cover and steam until oysters are plump Avith edges ruffled; place in a heated dish with butter, pepper and salt, and serve. OYSTER PATTIES. Put oysters in a sauce-pan, add a little milk and part of the liquor from the oysters; season with pepper and salt, a bit of lemon rind, and a piece of butter rolled in flour; stir together, FISH. 29 and let simmer for a few minutes, and put in shells which have been previously made of puff-paste baked in patty pans. They may be served hot or cold. If hot, the shells should be warmed before adding the oysters. PICKLED OYSTERS. Turn them into a colander to drain ; pick them out one by one with a fork and put them in a spider — as many as will lay on the bottom — to cook. Season with salt and pepper; when the edges are curled take them out, put on a platter; be very careful not to burn them. The juice that is in the spider turn into a bowl and save; continue the same till all are cooked. Strain and measure the juice and add as much cider vinegar, a few pieces of mace, a tablespoonful of whole pepper, a piece of butter the size of an egg, a

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