Oyster Patties

Ingredients

• Take as many oysters as are necessary
• put in butter
• thicken with a little flour

Method

1. 1

   Place oysters in a stew pan, add butter, salt, and thicken with a little flour.

2. 2

   Stir and let it simmer for a few minutes.

3. 3

   Bake shells of rich puff paste in patty tins also small rounds for covers.

4. 4

   Fill these shells with oysters and put on covers.

5. 5

   Place in oven for a few minutes, then serve.

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 28. The excerpt below is the record exactly as published.

thicken with a little flour. Add a good sized piece of butter, and after it is lifted from the stove, two well beaten eggs. Put this into a baking dish and cover with a layer of mashed potatoes. Put into the oven until a nice brown. CODFISH BALLS. Prepare codfish as for table; then mix with mashed potatoes, taking twice as many potatoes asflsfh; add an egg and make into balls and fry. M. S. CREAMED SALMON. Mix a cup of cracker crumbs with a can of salmon; make smooth and fine. Add half a cup of cream or milk and beat thoroughly. SALMON LOAF. Mince one can of salmon; add four tablespoons of melted butter, one-half cup bread crumbs, salt, pepper and three well beaten eggs. Put in a buttered mould; set in a pan of boiling water and steam one hour. Auntie. LOBSTERS. Heat butter in a pan then add one can of lobsters; sprinkle with red pepper. When hot through, add the juice of a lemon. Serve in a hot dish. OYSTERS OYSTER SOUP. Take a (piart of oysters, one and a half pint of milk and one pint water. Heat milk, water and oyster juice to a boiling p(dnt; then add oysters and when they are near boiling add butter and salt. As soon as they begin to move lift them and serve. COOKED OYSTERS. (’ook oysters in a saucepan without water. Shake i»an slightly; when the edges curl or ruffie and oyster looks plump, they are cooked. Season and serve with toast. FRIED OYSTERS. Drain oysters; then dip into egg, then cracker crumbs, then egg and cracker crumbs. Pat them, then fry in hot but¬ ter and lard. THK PENNSYLVANIA OEKMAN COOK HOOK m ESCOLLOPED OYSTERS. Drain liquid from oysters. Tut a layer of broken crackers into a well buttered dish, then a layer of oysters; add plenty of blitter, some salt and p**pper; then another layer of crackers and so on till the last cover is crackers. Add one pint of hot water to licjuid and pour the wiiole over the oysters. Hake one hour then add milk and water ami bake another half hour. S. OYSTER PATTIES. Take as many oysters as are neces.sary to serve. Place in a stew pan put in bitter

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