Fricasseed Oysters

Ingredients

• Drain and reserve the liquor from i pint of oysters
• add enough milk to make 2 c of liquid
• Melt 4 T butter
• add 5 T f^our
• add i t salt
• add 2 T lemon juice
• i T chopped parsley
• add slowly I well-beaten egg

Method

1. 1

   Pick over oysters, heat liquor, strain, and add milk.

2. 2

   Melt butter, add flour, then the liquid.

3. 3

   Cook until thick, add salt, lemon juice, parsley, and oysters.

4. 4

   Cook until plump, then add egg and serve on wafers.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 135. The excerpt below is the record exactly as published.

FRICASSEED OYSTERS — WAFERS BREAD AND BUTTER PINEAPPLE SPICE CAKES COCOA Fricasseed Oysters Drain and reserve the hquor from i pint of oysters. Pick over the oysters carefully, removing any bits of shell, etc., that may be found. Heat the Uquor, strain and ad.l enough milk to make 2 c of liquid. Melt 4 T butter, add 5 T f^our and when thoroughly blended add the liquid slowly. Cook, stirring constantly, until the mixture thickens, then place over hot water, add i t salt, 2 T lemon juice, i T chopped parsley and the oysters. Cook until the oysters become plump and the gills begin to curl, then add slowly I well-beaten egg

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