Fricasseed Oysters

Ingredients

• Take a slice of raw ham
• two-thirds pint of veal or chicken broth
• the liquor from one quart oysters
• one small onion minced very fine
• one scant table-spoon of corn starch
• one-third cup of milk
• one ounce of butter
• one egg
• season with salt and pepper

Method

1. 1

   Soak ham in boiling water, cut into small slices, and simmer with broth, oyster liquor, onion, parsley, marjoram, and pepper for 20 minutes.

2. 2

   Skim, add corn starch mixed with milk, stir, then add oysters and butter.

3. 3

   Beat egg, mix with hot broth, and stir into the pan.

4. 4

   Serve with lemon juice.

As published

This recipe was extracted from Buckeye cookery (1892), page 170. The excerpt below is the record exactly as published.

FRICASSEED OYSTERS. : Take a slice of raw ham (corned and not smoked), soak in boiling water for half an hour, cut in very small slices and put in a sauce-pan with two-thirds pint of veal or chicken broth well strained, the liquor from one quart oysters, one small onion minced very fine, a little chopped parsley, sweet marjoram and pepper. Let these simmer twenty minutes, boiling rapidly for two or three minutes. Then skim well and add one scant table-spoon of corn starch mixed smoothly in one-third cup of milk, stir constantly, and when it boils add the oysters and one ounce of butter ; just let it come to a boil, remove oysters to a deeper dish, then beat one egg and add to it gradually some of the hot broth, and when cooked / ‘ t c “i? oie > © Mt yr, BL de i " Pe baht ee fae Tatars Srmedend Hier ner etek Pia ate Bh NR Wt NINO ste 4 ee Vee are Rm OR ARR ese Cafe y Cap yin Oo ee Be er As WA: SHUT HISH 0. 801 stir it into the pan } ; season with salt and pour a

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