Oyster Fricassee
From High-Street cook book, 1885
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 11. The excerpt below is the record exactly as published.
one tablespoonful of flour, salt and pepper to taste Let the cream come to a boll; mix the flour with a little COld milk and stir into the boiling cream. Let the oysters come to a boil in their own liquor, then skim carefully. Drain off all the liquor, ami turn the oysters into the boiling cream. Hood's Sarsapa- rilla is a valuable aid to digestion. 39. Spiced Mackerel. Have one-half do/en small mackerel; mix together allspice, cloves, cinnamon (teaspoonful of each), open the mack- erel and sprinkle this mixture in. then sprinkle with salt, and close them tightly; put into an earthen dish, cover with \ ille- gal-, and hake them an hour in a slow oven. Take Hood's Sarsaparilla now. 40. Fish Balls. Boil together one quart of sliced pota- toes pared, and one large cup of salt fish, about half an hour. Mash, and add two tablespoonfuls of cream or milk, with a small piece of butter size of an egg. and one egg; beat together with a spoon; then have the fat boiling hot. drop into the hot fat a tablespoonful of this mixture. Do not use the hands to make them into balls, or flour. Von will find them very delicate and light. Bood's Sarsaparilla overcomes that extreme tired feeling. 41. Oyster Fricassee. .Melt one cup of butler in a spider, put in two quarts of oysters; let them boil Up once, remove from the stove; add one cup of cream, pepper to taste
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