Oyster Pudding

Ingredients

• a quart of oysters
• a tablespoonful of butter
• a tablespoonful of flour
• an egg beaten
• a tablespoonful of cream
• bread crumbs
• salt
• pepper

Method

1. 1

   Drain the liquor from a quart of oysters, brown a tablespoonful of butter in a spider, place the oysters in it, and when they begin to cook add as much more butter, which has been mixed with a small tablespoonful of flour.

2. 2

   After cooking a minute add an egg beaten with a tablespoonful of cream.

3. 3

   As soon as scalded, pour all over slices of toasted bread, and serve at once.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 14. The excerpt below is the record exactly as published.

pepper; put alternate layers of fish, spice and sago in an earthen jar; cover with the THE Eagle Baking Powder is Manufactured by the E.B. P. Co., 396 St. Paul St., Montreal. 40 In cases of exhaustion or of inability to retain other food, a little of HANSEN'S JUNKET Made with wine or brandy may prove very gratifying and nourishing, and will often be retained by the most delicate stomach. EVANS AND SONS, Ltd., Agents for Canada, Montreal and Toronto. best cider vinegar; cover the jar closely with a plate and over this put a covering of dough rolled out twice the thickness of pie crust. Make the edges of paste to adhere closely to the sides of the jar so as to make it air-tight. Put the jar into a pot of cold water and let it boil from three to five hours, ac- cording to quantity. Ready when cold. PREED SMES: A person who has once fried smelts in Cottolene will never under any circumstances use lard. 4 Make a slight opening at the gills, then draw them between the thumb and finger, beginning at the tail. This will dress out all the inside. Now dip them first in beaten eggs, then in bread crumbs, and fry in very hot Cottolene. Drain, dust with salt, and serve smoking hot with sauce tartar. BREADED BIST: Use any kind of fish that has been freed from skin and bones, Cut in into small pieces about four inches long and three wide. Season well with salt and pepper; then dip it in beaten egg and roll in dried bread crumbs. Arrange in the frying basket, but do. not.place, one piecé On top sol -another) 4 Cook for three minutes and a half in Cottolene so hot that blue smoke rises from the centre of the fat. Serve with tartar sauce or black butter. Smelts are cooked in this manner. OWS TIGR SON OAS D. One solid quart of oysters, one-half teaspoonful of Bovril, one-quarter teaspoonful of pepper, one level teaspoonful of salt, two tablespoonfuls of butter, six slices of toast. 4 la Quina du Pérou Wilson's Invalids Port iiss" 41 [YMAN'S SACCHARINE TABLETS -»»»ONE SWEETENS A CUP OF TEA...- Put up in bottles of roo and 200 at 20 cts, and 35 cts. Free the oysters from bits of shell, and, after putting them in a frying-pan, set them on the fire with the other ingredients. Stir frequently, and when the oysters curl on the edge, and are plump in the middle, pour them over six slices of toast which have been arranged on a warm platter. Serve at once. If a richer dish be liked, beat the yolks of two eggs with four tablespoontfuls of water, and stir in with the oysters when they boil up. Draw the pan back to a cooler part of the stove, and stir for half a minute. OVo Le RS As UAPRECHAMEL, Three solid pints of oysters, three tablespoonfuls of butter, two tablespoonifuls of flour, one small bit of mace, one small slice of carrot, one large slice of onion, one bay leaf, one sprig of parsley, one and one-quarter teaspoonfuls of salt, one-quarter teaspoonful of pepper, one-half pint of boiling water, three gills of cream, one-half teaspoonful of Bovril, yolks of three eggs. Beat the flour and butter together in a saucepan. Dissolve the extract of meat in the hot water, and pour on the flour and butter. Add the vegetables, herbs, spice, salt and pepper. Cook gently for twenty minutes; then add two gills of the cream, and strain into a clean saucepan. PREGA SS re OAS TIC ks: One solid quart of oysters, one-half teaspoonful of Bovril, two tablespoonfuls of butter, one tablespoonful of flour, one teaspoonful of salt, one-tenth teaspoonful of cayenne, one tea- spoonful of minced parsley, one gill of cream or milk. Mix the flour smoothly with the cream. Put the butter and parsley in a frying-pan, and cook until the butter begins to FAMILY WASHING OUR SPECIALTY (aundry Dept.) The MONTREAL TOILET SUPPLY CO, 589 DORCHESTER STREET. Telephone 1807 42 AMES Vi AIR Health Specialties in a SSSSVESSES BREAD and FOOD TELEPHONES 1025, 1340, 6488, 5052 @#@ For Infants and Invalids. turn brown. Have the oysters well drained and free from bits of shell, and put them in the pan with the butter and parsley. Add the extract of meat, besides the salt and pepper, and stir until the edges of the oysters begin to curl. Now add the flour and cream, and cook until the liquid boils up. Serve at once. LOBSTE RAG GRATIN: One pint of lobster cubes, three gills of boiling water, three teaspoonfuls of flour, three tablespoonfuls of butter, one tea- spoonful of salt, one-tenth teaspoonful of cayenne, one-half teaspoonful of Bovril, one tablespoonful of lemon juice, twelve tablespoontfuls of grated bread crumbs. It will take one large or two small lobsters to make a pint of cubes. Season with the lemon and half the salt and pepper. Put two tablespoonfuls of the butter in a saucepan, and beat to a cream; then add the flour, salt and pepper, and beat for two minutes longer. Dissolve the extract of. meat in the boil- ing water, and pour it on the flour and butter. Place ‘on the fire, and cook for eight minutes. Stir the seasoned lobster into this. Have ready twelve little china souffle dishes, into which put the lobster mixture. Cover with the breadcrumbs, and dot each one with the remaining tablespoonful of butter, broken into little bits. Place the souffle dishes in a shallow baking- pan, and set in rather a hot oven for eight minutes. If it be inconvenient to use the souffle dishes, the lobster may be baked in a shallow escalop dish. In that case use only eight tablespoonfuls of crumbs, and cook for six minutes longer. Crabs may be prepared in the same manner. fl ARPER’S Pork Sausages ARE THE BEST. 43 BOVRIL t~a—GIVES STRENGTH PRLS SEE DsO Vel iihS: Drain the liquor from a quart of oysters, brown a tablespoon- ful of butter in a spider, place the oysters in it, and when they begin to cook add as much more butter, which has been mixed with a small tablespoonful of flour. After cooking a minute add an egg beaten with a tablespoonful of cream

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