Oyster Kebab

Ingredients

• 1 pt. oysters
• V2 t. mustard
• 2 eggs
• 1 cup oyster liquor
• 2 T. butter
• 1/4 cup bread crumbs (soft)
• 14 t. salt
• 1 cup grated cheese
• 1-16 t. paprika
• Crackers

Method

1. 1

   Melt butter, add seasonings, bread crumbs, and cheese; when smooth add oysters which have been scalded, hard muscle removed and drained and eggs well beaten.

2. 2

   When cheese is melted and is smooth serve on crackers.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 80. The excerpt below is the record exactly as published.

crackers. Arrange the livers neatly on the halves, and serve with the sauce. CEEAMED EGGS. 4 eggs 3 tbl. grtd. old English % CUP thin cream cheese 1 tbl. butter % tsp. paprika 14 tsp. salt Break the eggs separately in a saucer. Melt the butter in the blazer, then add the cream, and when it is hot slip the eggs in. When the eggs are nearly cooked, sprinkle over them the grated cheese, and season with salt and paprika. Place eggs on the toasted halves of Shredded Wheat Biscuit or toasted bread, turn the cream over them, and serve. LABORATORY COOK BOOK. 151 MINCED LOBSTEE. y2 lb. lobster y8 tsp. paprika 2 tbl. butter y2 tsp. onion juice Kemove the meat from the shell and cut into small pieces. Melt the butter in the blazer, add onion-juice and paprika. Then add the lobster; while it is heating, toast the halves of Shredded Wheat Biscuit, crackers, or slices of bread; then place the lobster on neatly and serve while it is hot. LOBSTER A LA NEWBURG. 2 cups lobster meat dice y2 tsp. salt 1 cup thin cream y8 tsp. paprika Yolks 2 eggs, beaten light Dash nutmeg 10 drops lemon juice 2 tbl. butter Put the butter in the blazer with the salt, paprika and onion- juice. When melted, add the lobser dice, cooking slowly for three minutes; then add the cream, nutmeg and yolks of eggs mixed to- gether; stir slowly until thickened, and serve on toast or Shredded Wheat Biscuit. OYSTER NEWBURG. 1 pt. oysters y8 tsp. paprika y2 cup cream 2 tbl. entire wheat flour 1 tsp. onion juice 1 tsp. lemon juice 2 tbl. butter Yolk of 1 egg y2 tsp. salt Pick over the oysters to be rid of all bits of shell. Melt one table- spoonful butter, add oysters, salt, paprika, onion and lemon-juice; cook three minutes, and melt remaining tablespoon butter; add flour, and when blended, add cream; then the yolk of the egg beaten slightly; cook until it thickens, stirring slowly; add to the oysters, mix and serve. CREAMED SWEETBREAD^. y2 tsp. salt 2 tbl. entire wheat flour 1 tsp. lemon juice ^4 *SP- salt 1 cup milk 1-16 tsp. white pepper 2 tbl. butter Place the sweetbreads in cold water for one hour, then parboil twenty minutes in boiling water to which have been added salt and lemon- juice. When taken from the boiling water, place again in cold water; this keeps them firm and white. Make a white sauce of 1 cup of milk, 2 tbl. butter, 2 tbl. entire wheat flour, % tsp. salt, 1-16 tsp. white pepper. Break the sweetbreads into small pieces, and re- heat in the sauce ; serve on toast or halves of Shredded Wheat Biscuit. 152 THE WORCESTER DOMESTIC SCIENCE SCHOOL. SWEETBREADS A LA SCRAMBLED EGGS. 1 sweetbread 3 tbl. butter 3 eggs i/4 tsp. salt 1-3 cup milk i/8 tsp. white pepper Prepare the sweetbread as directed in recipe for creamed sweet- breads; break into small pieces with a silver fork. Beat the eggs slightly; add sweetbread, salt, pepper and milk. Melt butter in blazer. When melted, pour in the prepared mixture and cook. DEVILED SHRIMPS. 1 qt. shrimps 1-16 t. paprika 2 T. butter 1 T. chopped parsley 1 T. Worcestershire sauce y2 t. mustard 1 T. lemon-juice or vinegar y2 t. salt Remove intestinal vein from shrimps. Melt butter, add other in- gredients, but shrimps. When hot, add shrimps, cut in pieces. Cook 3 min. CREAMED SWEETBREADS. Parboil sweetbreads by cooking slowly in acidulated water 20 min. Drain, plunge into cold water that they may be kept white and firm. Cut in y2 inch cubes. Serve in white sauce, on toast or in timbale or patty shells. WHITE SAUCE. 2 cups milk M>, t. salt 4 T butter V* t. pepper 4 T flour Melt butter, add flour, cook 3 min. Scald milk and add grad- ually. Season. TOMATO CHEESE AND MACARONI. 1 cup macaroni (cooked) % t. salt 1V2 cups tomato % t. pepper V? cup grated cheese 1 t. onion 3 T. butter 3 T. flour Melt butter, cook until brown, cut onion very fine and brown in butter; add flour and tomato slowly. Add grated cheese. When melted, add maraconi and seasonings. LABORATORY COOK BOOK. 153 OYSTEK KAEEBIT. 1 pt. oysters V2 t. mustard 2 eggs 1 cup oyster liquor 2 T. butter i/4 cup bread crumbs (soft) 14 t. salt 1 cup grated cheese

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