Oyster Rarebit

Ingredients

• 1 cup oysters, parboiled
• 1/2 cup thin cream
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1 1/2 pound soft, mild cheese, cut in pieces
• Few grains cayenne
• 2 eggs, slightly beaten

Method

1. 1

   Melt butter, add cheese and seasonings.

2. 2

   Cook until cheese melts, add cream gradually and eggs.

3. 3

   Cook until mixture is smooth and add soft part of oysters.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 161. The excerpt below is the record exactly as published.

Y4 teaspoon salt Few grains cayenne Toast or wafer crackers Melt butter, add cornstarch, and stir until well mixed. Add cream gradually, while stirring constantly, and cook 2 minutes. Add cheese and stir until cheese is melted. Season and serve on wafer crackers, or bread toasted on one side, rarebit being poured over untoasted side. Much of the success of a rarebit depends” upon the quality of the cheese. A rarebit should be smooth and of a creamy consistency, never stringy. If stringy, add one egg slightly beaten. Serves 4. 7 WELSH RAREBIT II 1 tablespoon butter Y teaspoon mustard Y% pound soft, mild cheese, Few grains cayenne cut in small pieces 1% to % cup ale or lager beer V4 teaspoon salt 1 egg, slightly beaten Melt butter and add cheese and seasonings. As cheese melts, add ale or beer gradually, stirring constantly, then egg. Serves 4. TOMATO RAREBIT 2 tablespoons butter 2 cups finely cut cheese 2 tablespoons flour 2 eggs, slightly beaten 34 cup thin cream Salt 34 cup stewed and strained tomatoes Mustard ¥% teaspoon soda Cayenne Melt butter, add flour, pour on cream gradually, and as soon as mixture thickens add tomatoes mixed with soda, cheese, eggs, and seasonings to taste. When cheese melts, serve on toast. Serves 6 to 8. OYSTER RAREBIT 1 cup oysters, parboiled Y cup thin cream 2 tablespoons butter V4 teaspoon salt 1% pound soft, mild cheese, Few grains cayenne cut in pieces 2 eggs, slightly beaten RICE, MACARONI AND CHEESE 387 Melt butter, add cheese and seasonings. Cook until cheese melts, add cream gradually and eggs. Cook until mixture is smooth and add soft part of oysters. Serves 4. LENOX RAREBIT 1 tablespoon butter Few grains cayenne 1 cup milk 6 eggs, slightly beaten 1 teaspoon salt 1 small cream cheese 14 teaspoon pepper Unsweetened wafer crackers or toast Melt butter. Add milk, seasonings, and eggs. Cook like Scrambled Eggs (p. 369), and when nearly done, add cheese worked until soft. Serve on crackers or toast. Serves 6. CHILALY 1 tablespoon butter 34 pound soft mild cheese 2 tablespoons chopped green pepper 34 teaspoon salt 1% teaspoons chopped onion Few grains cayenne ¥% cup canned tomato pulp 2 tablespoons milk 1 egg, slightly beaten Cook butter slowly with pepper and onion 3 minutes, stirring con- stantly. Add tomatoes (drained) and cook 5 minutes. Add cheese, cut in small pieces, salt, and cayenne. Cook over hot water until cheese melts. Add milk and egg. Serves 6. ENGLISH MONKEY 1 cup stale bread crumbs ¥% cup soft, mild cheese, 1 cup milk cut in small pieces 1 tablespoon butter 1 egg, slightly beaten 1% teaspoon salt Few grains cayenne Soak bread crumbs in milk 15 minutes. Melt butter, add cheese, and when cheese has melted, add soaked crumbs, egg, and season- ings. Cook 3 minutes and pour over toasted crackers which have been spread sparingly with butter. Serves 6. CHEESE TOAST 1 cup Thin White Sauce (p. 192) 2 egg yolks, slightly beaten 34 cup grated cheese 2 egg whites, beaten stiff 6 slices toast Add cheese to White Sauce. Cook until cheese melts and add yolks. Stir and cook until thick, fold in whites, and pour over toast. 388 THE BOSTON COOKING-SCHOOL COOK BOOK BAKED RAREBIT 1 pound soft mild cheese 1 teaspoon paprika 2 tablespoons butter 11% cups milk 134 teaspoons salt 21% cups stale bread crumbs 3 eggs, slightly beaten Sprinkle a layer of bread crumbs in buttered baking dish, cover with 14 cheese, sprinkle with 14 salt and paprika mixed, and repeat twice, making 3 layers. Add milk to eggs and pour over mixture. Bake 25 minutes in a moderate oven (350° F.). Serve at once. SHAPLEIGH LUNCHEON CHEESE 2 eggs, slightly beaten Few grains cayenne 1 cup thin cream 4

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