Oyster Omelet

Ingredients

• about 25 oysters
• a tablespoon butter
• 1 tablespoon flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• measure liquor
• add milk to make 1/2 pint

Method

1. 1

   Put about 25 oysters into a saucepan and cook slowly until the gills are curled, drain, saving the liquor; put a tablespoon butter into a saucepan; when melted add 1 tablespoon flour, 0.5 teaspoon salt and 0.25 teaspoon pepper; measure liquor and add milk to make 0.5 pint.

2. 2

   Stir until thickened, add the oysters; make a plain omelet and pour upon it the oyster sauce.

3. 3

   Serve at once.

As published

This recipe was extracted from The Edwardsville cook book (1906), page 12. The excerpt below is the record exactly as published.

OYSTER OMELET. Mrs. H. E. Wakeman, Lincoln, Illinois. Put about 25 oysters into a saucepan and cook slowly until the gills are curled, drain, saving the liquor ; put a tablespoon butter into a saucepan ; when melted add i tablespoon flour, ^2 teaspoon salt and ^4 teaspoon pepper; measure liquor and add milk to 'make ^ pint. Stir until thickened, add the oysters ; make a plain omelet and pour upon it the oyster sauce. Serve at once. BROILED MACKEREL. Mrs. S. T. Robinson. In the evening wash mackerel well in several waters and soak over night. In morning heat skillet well, use heaping table- spoon, half lard, half butter, when hot place mackerel in pan open side down. Turn two or three times until done. Serve with butter gravy in which it was cooked, poured over. BROILED MACKEREL. Mrs. H. II. hMrman. Soak over night with open side down. In morning, rinse and suspend, head down to drain. Place in wire broiler over a hot bed of coals, turning often. Remove to hot platter; season with pepper and butter and garnish with parsley. FISH. 39 DEVILED CRABS. Mrs. J. E. Stillwell. Y2 cup milk, 1 small can crab meat. 1/4 teaspoon salt. Little nutmeg, mustard and pep- per. teaspoon lemon juice. 1 tablespoon butter. 1 tablespoon flour

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