Oyster Sandwiches

Ingredients

• a quart oysters
• butter
• salt to taste
• white pepper
• two thin slices of dry toast

Method

1. 1

   Cook oysters in a very little water with butter and season to taste.

2. 2

   Put a layer of them between two thin slices of dry toast, buttered slightly if wished.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 506. The excerpt below is the record exactly as published.

white pepper and pour on slices of toast. For Oyster Sandwiches^ cook oysters in a very little water with butter and sfdt to taste, ana put a layer of them between two thin slices of dry toast, buttered slightly if wished. Oysters prepared in this way make a delicious entree to be sent to to the table with game of any kind. Oyster VolrO/u- Vent — Prepare the large vol-au-vent case as di- rected in Pastry. Scald a quart oysters in their own liquor, skim well, drain the oysters ana return half pint of strained liquor to saucepan. Bub tablespoon flour smootn with two of butter and pour the hot oyster liquor over it; season well with pepper and salt and a very little nutmeg or mace, if liked ; boil up once, add three tablespoons cream and the oysters, stir over the fire a minute, fill the vol-au-vent case, put on the cover and serve immediately. Beaten eggs may be added if wished richer. Oysters and Macaroni, — Lay some stewed macaroni in a deep dish and put over it a thick layer of oysters, bearded, and seasoned with cayenne pepper and grated lemon rind. Add a small cup cream. Strew oread-crumbs over the top, and brown it in a pretty quick oven. Serve hot, with Piquant Sauce. Or have ready a third of a package macaroni, two dozen oysters, cup milk, an egg, table- spoon flour, pepper and salt; [put the macaroni in boiling salted water, boil twenty minutes and drain dry; butter the bottom of three-pint bakinff dish, put in half the macaroni^ strew oysters over it, and dot with butter, in small pieces, dredge with salt and pepper and cover with rest of macaroni ; moisten the flour with a Uttle milk, beat in the egg, then the rest of milk and oyster liquor, and pour in the dish and bake about twenty minutes or until set. Orated cheese, sprinkled between the layers of oysters and macaroni is a nice addition. If a larger dish is wanted, put in three layers each of oysters and macaroni, and some alternate also with layers of bread-crumbs; finishing with these on top. Scald the oyster liquor, strain, add sufficient milk to moisten the whole well and pour over thetop, dot with bits of butter and bake about twenty minutes. Prepare Chicken a^nd Ma^^roni %dim.e^ first steaming chicKen tender. Oysters in the Shell. — Select large shell oysters. Wash shells «ntil clean as polished marble. Place in dripping pan with round shell down snd set in hot oven twenty minates. Do Dot remoys top shell, but cook in both shells, and when done Berve on upper part of Bhell instead of lower. Seanon highly with a bit of butter, cayenne peeper and teaspoonlemon juice. Oropen shells with knife as directed, Keeping deepebtonee for use and loosen oysters entirely from shell, or they will draw to one side. Dredge fine bread- crumbs in ahells, replace oysters, cover with I bread-crumbs, and hake. When lightly ' browned, pour teaspoon melted butter over each, moistening crumbs welt and dust with ojHa BDau. salt and pinch cayenne. It hastens the browning to have the bread dry. Serve four or five on a plate, with a quarter of lemon in center. Or having washed empty shells, place them in pan in very hot oven and when hot put in each a bit of butter and dust of pepper with a large oyster or several email ones ; pnt pan in oven till edges curl, then take shells np on hot dish and ■erve at once. Some turn oysters over just before serving. Scallops. — Aa sold in market scallops are generally ready for cooking ; if bought in shell, boil and take out the muscular part or heart, as that is the only part used in cooking. For Baked Scal- lops, boil tender, drain add some White Sauce and place in buttered baking dish, covering the top with a layer of bread-crumbs and brown in oven. ' Stewed Shrimpa. — Put a pint shelled shrimps in stewpan with three-fourths pint stock, add tbickeaing of butter and flour, season with salt, cayenne and nutmeg to taste and simmer gently three minutes. Serve garnished with croutons of fried bread. Or stew the shrimps in Cream Sauce. For Curried Shrinipa, put half pound butter in stewpan, add three or four sliced onions and fry golden brown, then stir in two tablespoons more butter. Have tablespoon curry- powder warmed in oven and mix welt with onions ; add quart shell- ed shrimps and cook gently five or ten minutes, stirring often tak- ing care not to let it get dry, adding more butter if needed. Salt to taste

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