Oyster Dressing

Ingredients

• 20 oysters
• 2 tablespoons butter
• 4 cups bread crumbs
• 1 tablespoon salt
• 1/4 teaspoon pepper
• 1 tablespoon chopped parsley

Method

1. 1

   Drain and rinse oysters.

2. 2

   Melt butter in a saucepan, add oysters, and bring to boiling point.

3. 3

   Mix in bread crumbs, seasoning, and parsley carefully.

Nutrition per serving

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 41. The excerpt below is the record exactly as published.

tablespoons chopped parsley Cut meat in small pieces and roll in flour to which salt and pepper are added. Brown in hot fat. Cover with boiling water; stew slowly for 144 hours; add onions, carrots, potatoes, seasonings and tomatoes, and cook until vegetables are tender, about 30 minutes. Add dump- lings, cover closely, cook ten minutes without raising cover. Remove stew to hot platter, surround with dumplings, sprinkle with parsley. Dumplings 1 cup flour 2 teaspoons Royal Baking Powder 4 teaspoon salt 1% cup cold water or milk Sift flour, baking powder and salt; add enough liquid to make soft dough. Drop by spoonfuls into hot stew and steam, covered, for 10 minutes. There must be plenty of gravy to cook dumplings suc- cessfully. Meat Loaf 1% pounds lean veal or beef 1g pound salt pork 2 eggs 14 cup dry bread crumbs 1 tablespoon chopped celery leaves 14 teaspoon powdered thyme 1 teaspoon lemon juice 1 teaspoon salt 14 teaspoon pepper 44 cup milk Have meat and pork put through food chopper together. Add other ingredients and mix well. Pack into loaf pan; bake in a moderately hot oven at 425° F. about 50 minutes. Do not pour off the fat until ready for meat to brown. Serve with Tomato, Mushroom or Brown Sauce. Use Level Measurements in all Royal Recipes 40 Royal is Made with Cream of Tartar Poultry How to Clean Singe over free flame; remove pinfeathers. Cut off head, feet and wing tips. Re- - move oil sae at base of tail. Shit skin at neck; loosen wind-pipe and crop; p ull out. Push back skin from neck and cut off neck close to body. Save the neck for soup. Make slit below breast bone; loosen intestines from back bone and pull on gizzard firmly to loosen entrails. Cut around vent so that intestines are unbroken and pull out. Remove heart, lungs, kidneys and clotted blood. Allow cold water to run freely | through bird. Wash thoroughly and dry. Cut through fleshy part of gizzard to inside sac and remove it carefully. Wash giblets (gizzard, liver and heart) to remove blood. Roast Poultry Fill cleaned and dried bird with dressing. Put a yard or more fine twine through trussing needle. Turn wings across back. Sew through thick portion of wings and body, passing over bone one way and under bone on return sewing; tie firmly, leaving long ends of twine. Press thighs against body and sew the same way. Sew through ends of legs, passing needle through rump for | or 2 stitches if opening is badly torn. Rub all over with soft butter and season. Place on rack in roasting pan and sear in hot oven, at 500° F. Make basting mixture of 44 cup each butter and hot water; keep hot and baste every 10 or 15 minutes. Reduce heat to 425° F. and finish cooking. Poultry Dressing Giblet Gravy 2c eo stale bed Boil neck, gizzard and wing tips to- 1 tablespoon hae oes gether until tender. Pour off excess of é poon drippings : : Z z 1 tablespoon finely cut parsley fat.in_ pan in which poultry has been YS von salt roasted; add enough stock from the giz- 1g teaspoon pepper a 14 teaspoon paprika zard and neck to make 3 cups of gravy. powdered sage if desired Chop cooked gizzard, liver and heart and add; then add 1 teaspoon finely cut and press out all water. Put drippings | CMO" 1 teaspoon salt, 7 teaspoon pep- ae te r, 2 tablespoons flour mixed with a and onion into pan and cook slowly, stir- oe : . . ring constantly, until onion is tender but invtle cole water. Boils wamutes: not brown. Add bread, parsley and sea- Soak bread in cold water 5 minutes soning and mix well together. Fried Chicken Select young frying chickens; cut into Chicken Pie—Country Style pieces for serving. Wash and dry each De ot Coe epicees piece thoroughly. Roll in flour; sprinkle i master recipe for Biscuits (page 3) with salt and pepper. Melt enough fat to i tablespoon finely chopped parsley depth of 1 inch in a heavy frying pan.. 4 tablespoons grated raw carrot Brown chicken in the fat. When well Cover fowl with water; cook slowly | browned, cover the pan and let cook very until tender. Remove skin and bones if | slowly about 30 minutes. desired. Thicken gravy; season well. ie ee dish. Cover with follow Oven Fried Chicken Make biscuit dough, adding parsley Use a roasting chicken; prepare as for and carrots to dry mixture; use water in- | Fried Chicken. Brown in a heavy frying stead of milk. Rollout 4 inch thick. Cut pan in small amount of fat. Add enough into 2-inch squares; place on top of mix- | water to just cover bottom of pan. Cover ture. in baking dish. Bake in hot oven at | and bake in moderate oven at 350° F. 475° F. about 15 minutes. Serves 8. about 1 hour. Use Level Measurements in all Royal Recipes Royal Baking Powder is Absolutely Pure 41 Fricassee of Chicken Clean and disjoint a chicken. Put into saucepan with just enough boiling water to cover; add a teaspoon salt, a little pep- per and, if desired, a teaspoon of onion juice. Boil slowly 2 hours or until tender; add a little water from time to time, as it boils away. Thicken with a tablespoon flour mixed with a little cold water and add 1 tablespoon finely chopped parsley. Serve with border of hot boiled rice or dumplings. Oyster Dressing 20 oysters 2 tablespoons butter 4 cups bread crumbs 4 tablespoon salt

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