Oyster Cocktail

Ingredients

• half a dozen small oysters
• a little lemon juice
• three drops of Tobasco sauce
• one teaspoonful of Worcestershire sauce
• one dessertspoonful of tomato catsup

Method

1. 1

   Open oysters and drop into a wine glass with their juice.

2. 2

   Add lemon juice, Tobasco, Worcestershire sauce, and tomato catsup.

3. 3

   Stir and serve.

Nutrition per serving

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 47. The excerpt below is the record exactly as published.

one saltspoonful of Worcestershire sauce, and lastly one gill (or five and one-half tablespoonfuls) of good vinegar. Mix it thoroughly with a spoon, and it is ready for use. A teaspoonful should be poured over each oyster just before eating. SHELL-FISH 169 Baked Oysters. Put in a small lined stewpan a quarter of a pound of butter and one teacupful of cream, stirring them well over a fire until thoroughly mingled. Add one wineglassful of wine, one tablespoonful of anchovy sauce and a small quantity each of cayenne pepper and grated lemon peel, and continue stirring over the fire until hot. Pour half of this mixture into a dish and lay the oysters on it Strew Parmesan cheese and breadcrumbs over, with a little salt and pepper, pouring on the remainder of the cream and butter, with another thin layer of crumbs and cheese on top. Bake until nicely browned in a brisk oven and serve while hot Baked Oysters in their Shells. Open some oysters, remove the beards and dip them first in beaten egg and then in finely grated breadcrumbs that have been seasoned with pepper, salt and grated nutmeg. Place the oysters in their lower shells, put a small piece of butter on each, and bake for a few minutes in a brisk oven. When ready, place the shells with the oysters on a dish, squeeze a small quantity of lemon juice over each, and serve. Baked Oysters on Toast. Beard two dozen fine oysters, put their beards and liquor into a stewpan, and let them simmer for a few minutes. Butter some toasts thickly on one side, lay them buttered side downwards on a dish that will stand the heat of the fire and put the oys- ters on top. Strain the oyster liquor and mix with it one ounce of butter in small bits, season to taste with salt and a small quantity of cayenne pepper and pour it over the oysters. Place the dish in a brisk oven for a few minutes, then take it out and serve the oysters very hot with a plate of cut lemon. Oyster Bouchees. Blanch two dozen oysters and turn ten mushrooms, cut both into small pieces, put them into a saucepa/i with some white sauce and stir over the fire till hot Pre- pare some puff paste, giving it six turns, roll it out to about one- fourth inch in thick- ness, and with a fluted tin cutter, about two inches in diameter, cut eighteen rounds out of the paste. Arrange the pieces of paste on a baking sheet, let them rest on ice for ten minutes, then brush over with beaten egg, and with a plain tin cutter one and one-fourth inches in diameter cut through the center of each bouchee to about one- third of the thickness of the paste. Bake the bouchees in a quick oven, and when cooked lift off the inner circle of the paste and hollow them out inside. Fill the bouchees with the salpicon of oysters and mushrooms and replace the covers. Place a folded napkin or an ornamental dish-paper on a hot dish, arrange the bouchees on it, garnish with fried parsley and serve. no SHELL-FISH. Broiled Oysters. Take some fine large-sized oysters, lay them on a soft cloth to dry, pepper over, and then place them on a well buttered gridiron over a clear fire and leave till thor- oughly hot Lay them then on slices of well buttered toast cut rather thin and serve while hot Broiled Oysters, Breaded. Take freshly opened oysters and an equal quantity of bread and cracker crumbs, flatten them on a well greased broiler and broil for two minutes on each side. Salt slightly and arrange on the toast, then lightly glaze them over with maitre d'hotel sauce and serve. Broiled Oysters, in the Shell. Put a couple of dozen large oysters on a gridiron over a moderate fire, with the flat shell uppermost; when done they will open. Keep the liquor in the shells and serve hot Oyster Cocktail. Open half a dozen small oysters and drop them with the juice into a wine glass; add a little lemon juice, three drops of Tobasco sauce, a teaspoonful of Worcester- shire sauce and one dessertspoonful of tomato catsup

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