Oyster Patties

Ingredients

• one quart of oysters
• half a pound of butter
• half a tea-cupful of the liquor
• salt to taste
• pepper to taste

Method

1. 1

   Brown pie-crust in the stove.

2. 2

   Heat oysters with butter and liquor until boiling.

3. 3

   Fill the crusts with oysters, top with cracker crumbs, and cover with upper crust.

4. 4

   Serve hot.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 15. The excerpt below is the record exactly as published.

half a pound of butter ; let it melt, and squeeze into it part of the juice of a lemon. Take large fresh oysters, and lay them on a clean towel to drain. Drop the oysters in the butter, and let them stay just long enough to cook through. Have ready a meat-dish covered with toast; lift the oysters carefully, and cover each slice with them; butter the toast, garnish with tender sprigs of pars- ley, and pour over the whole the butter in which the oysters were cooked. Use a pie-knife to serve, as each piece can be lifted without disturbing the oysters. STEWED OYSTERS. Strain all the liquor from the oysters and thicken the liquor with stale bread crumbs, some whole pepper and mace, and some grated nutmeg, Boil the liquor without the oysters, adding butter rubbed in flour. Lay a slice of buttered toast in the bottom of a deep dish, and surround the sides with small slices cut into three-cornered or pointed pieces. All the crust must be cut from the toast. Put the {?>:) 86 The New Kentucky Home Cook Booh. raw oysters into the dish of toast; when the liquor has boiled, pour it scalding hot over them. Cover the dish closely and let it stand for five minutes before sending to the table. This will cook them sufficiently, swell them to a larger size, and cause them to retain their flavor. Do not make the liquor too thick with the bread crumbs. Mes. Paxton Marshall. OYSTER SAUSAGE. Chop one pint of oysters, one-fourth pound of veal, and some bread crumbs; season with pepper and salt; pound them in a mortar, make into small cakes, dip into a beaten egg, then in meal, and fry dry. Serve hot. Mrs. Cosby. OYSTER AND CHICKEN CROQUETTES. Chop some chicken very fine, and add to it the same quantity of oysters chopped fine, with half a cupful of bread crumbs or grated crackers, and a piece of butter the size of an egg; season with salt and pepper, and, if liked, a little mace ; moisten with one or two well-beaten eggs, form into long slender rolls, and fry in good lard to a light brown. Serve on a napkin, and garnish with celery-tops or parsley and slices of lemon. CREAM OYSTERS. Drain well two quarts of large oysters; in a hot kettle melt a cup of butter ; put the oysters into the butter, and let them stay long enough to -plump them; lift them out with a skimmer into a hot platter. A good deal of juice will come out into the butter ; to this add salt and pepper to taste, also a cupful of cream or milk ; thicken smoothly with two table-spoonfuls of flour. When this boils, turn back the oysters, and let them stay long enough to get hot. Have a hot dish, in which are some thin slices of toast cut any fancy shape; pour in the oysters and gravy, and serve immediate- The New Kentucky Home Cook Booh. 37 ly. If the liquor should get too thick, add a little more milk or cream. Mrs. Victor C. Gilman. OYSTER STEW. To one quart of oysters add one table-spoonful of butter, and salt and pepper to taste ; cut a few stalks of fresh celery in small pieces ; put all in a stew-pan, and let it come to a boiling. As soon as done serve with rolled crackers. Miss Alice Ficklix. STEWED OYSTERS. Put two quarts of oysters, with a little of the liquor, into a kettle. As soon as they come to a boiling, remove the scum ; stir in one table-spoonful of flour, and add pepper to taste ; let them simmer gently until the butter melts ; then stir in a pint and a half of rich milk, and let it come to a boiling, stirring all the time. Mrs. Chas. Tabb. SCALLOPED OYSTERS. Take either soda or butter cracker crumbs, place a layer of them in the bottom of a buttered pudding-dish, and wet them slightly with oyster liquor and cream mixed; next put in a layer of oysters ; season them with pepper and salt and small pieces of butter; then put in another layer of crumbs and oysters alternately until the dish is full. The top layer must be of crumbs. Beat an egg and mix with a small quantity of fresh milk and butter to pour over the top. Cover with paper, and bake half an hour in a hot oven. Remove the paper a few minutes before taking from the stove to brown. Mrs. Axxie Lee. OYSTER LOAVES. Take eight small French rolls ; make a hole in the top by slipping a sharp knife under the crust, lifting it care- fully ; scrape out the crumb with a fork. Put one pint of oysters into a pan with their liquor, add butter the size of a large egg, and salt and pepper to taste. When removed 38 Hie New Kentucky Home CooJ: Book. from the fire, add one table-spoonful of cream and half a pint of rolled cracker. Fill the rolls with the oysters, lay the crust on them, and place in the oven to crisp. Serve hot. MuS. THOB3TLY. OYSTER PATTIES. Line small tin pans with rich pie-crust (see Pastry page). Put them in the stove and brown quickly. Take one quart of oysters, half a jDOund of butter, half a tea-cupful of the liquor

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