Oyster Sandwiches

Ingredients

• a pint of solid raw oysters
• one-fourth of a teaspoon of salt
• one-eighth of a teaspoon of pepper
• a dash of cayenne
• two tablespoons of butter
• three tablespoons of cracker crumbs
• one-half cup of thick cream
• the yolks of two raw eggs
• ten drops of lemon juice

Method

1. 1

   Remove the muscles from a pint of solid raw oysters and chop fine.

2. 2

   Add salt, pepper, and cayenne.

3. 3

   Put it into a saucepan with butter and cracker crumbs.

4. 4

   Heat until steaming, then add thick cream, in which has been beaten the yolks of two raw eggs.

5. 5

   Stir until the mixture thickens.

6. 6

   Remove from the fire and add lemon juice and more seasoning if liked.

7. 7

   When cold, spread between thin slices of buttered bread.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 9. The excerpt below is the record exactly as published.

Oyster Sandwiches Remove the muscles from a pint of solid raw oysters and chop fine. Add one-fourth of a teaspoon of salt, one-eighth of a teaspoon of pepper and a dash of cayenne. Put it into a saucepan with two tablespoons of butter and three tablespoons of cracker crumbs. Heat until steaming, then add one-half cup of thick cream, in which has been beaten the yolks of two raw eggs. Stir until the mixture thick- ens. Remove from the fire and add ten drops of lemon juice

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