Oyster Rabbit

Ingredients

• half a pint of oysters
• one tablespoonful of butter
• one-half pound of cheese
• one saltspoonful of salt
• one saltspoonful of mustard
• a few grains of Cayenne
• two eggs

Method

1. 1

   Clean and remove hard muscles from oysters; parboil in their own liquor until edges curl.

2. 2

   Remove to a hot bowl.

3. 3

   In the chafing-dish, melt butter, add cheese, salt, mustard, and Cayenne.

4. 4

   Beat eggs and add to oyster liquor, mix with melted cheese, add oysters, and serve over hot toast.

Nutrition per serving

As published

This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 33. The excerpt below is the record exactly as published.

a saltspoonful of salt, and two of paprika. Bring slowly to a boil, then simmer five minutes. Now add two pats of butter and a gill and a half of cream. When simmering, add two sherry-glassfuls of fine Madeira, stir quickly, and add the oysters. Watch these carefully, and the moment the gills begin to curl, extinguish the The Autocrat and the Chafing-dish. ioi light, add another glass of Madeira, stir quickly, and serve at once. Oysters MaItre d’Hotel.— Dry the oysters in a napkin. Put a walnut of butter into the dish, and when it is hot add the oysters. Saute them on each side and season with pepper and salt; squeeze a little lemon over them, and serve. Oysters a la Newberg. — This is a very good receipt from Mrs. Lemcke, told to a woman’s class in cookery : “ I’ll tell you all, to start with, that oysters prepared in this way are an excellent thing with which to get your husbands in a good humor. I have here twenty-five large oysters, such as are used for frying. I will now place them, without their liquor, in a saucepan, adding one tablespoon- ful of butter, one gill of white wine, one even tea- spoonful of salt, and one-half of pepper. I now place them on the stove to cook until the oysters stiffen, and in the meanwhile I will cut, very fine, one gill of mushrooms into another saucepan, and also one truffle. To this I add one-half an ounce of butter and one-half a gill of mushroom liquor. This I will cook for five minutes, and while that’s cooking I’ll mix the yolks of four eggs with one- half pint of rich cream.” By the time this was 102 The Bachelor and the Chafing-dish. accomplished the oysters and mushrooms were ready to be put together, and the eggs and cream were mixed with them. The whole was allowed to get very hot without boiling, and was served with pieces of puff paste cut into half-moons. Oyster Rabbit. — Clean and remove the hard muscles from half a pint of oysters ; parboil them in the chafing-dish in their own liquor until their edges curl, and remove to a hot bowl. Put one tablespoonful of butter, one-half pound of cheese (broken in small bits), one saltspoonful each of salt and mustard, and a few grains of Cayenne into the chafing-dish ; while the cheese is melting, beat two eggs

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