Fricasseed Oysters

Ingredients

• a slice of raw ham
• two-thirds of a pint of veal or chicken broth
• a quart of oysters
• one small onion
• a little chopped parsley
• sweet marjoram
• pepper to taste
• one scant tablespoonful of corn-starch
• one-third cup of milk
• one ounce of butter
• one egg

Method

1. 1

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

2. 2

   Add corn-starch mixed with milk, then oysters and butter.

3. 3

   Stir in beaten egg gradually, season with salt, and serve with lemon juice.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 43. The excerpt below is the record exactly as published.

pepper to taste. Drop spoonfuls of this batter into a frying pan with hot butter and lard mixed, and fry a light brown on both sides. In taste, they have a singular resemblance to fried oysters. The corn must be young. FRICASSEED OYSTERS. Take a slice of raw ham, which has been pickled, but not smoked, and soak in boiling water for half an hour; cut it in quite small pieces, and put in a saucepan with two-thirds of a pint of veal or chicken broth, well strained; the liquor from a quart of oysters, one small onion, minced fine, and a little chopped parsley, sweet marjoram, and pepper; let them sim- mer for twenty minutes, and then boil rapidly for two or three minutes; skim well and add one scant tablespoonful 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; after which, just let it come to a boil, and remove the oysters to a deep dish; beat one egg

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