Oyster Sauce — For Turkey

Ingredients

• a pint of oysters
• a cup of cream
• a tablespoon of flour
• salt, pepper

Method

1. 1

   Boil oysters in their liquor, then add cream and flour mixed smooth.

2. 2

   Season with salt and pepper.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The New century cook book (1899), page 22. The excerpt below is the record exactly as published.

e tablespoon of flour. Stir smooth; add one cup of cream, one cup of chicken broth. Put into a bowl the well-beaten yolks of two eggs. Pour the cream mixture onto eggs, stirring gently. When mixed, pour back into saucepan. Add salt and pepper to taste — mushrooms if you like, a handful of chopped parsley. Cook oysters in their own liquor till they curl; drain them, place on hot platter, and pour the sauce over them; the sauce should be creamy and smooth. Garnish with points of toast. Mrs. R. M. Hitchcock. Oyster Omelet. One dozen large oysters chopped small, one-half teaspoon- ful salt sprinkled on them, then let them stand in their own liquor half an hour: beat six eggs, yolks and whites separately, the former to a smooth paste, the latter to a stiff froth; add to the yolks a tablespoon of rich sweet cream, pepper and salt to taste; then stir in whites. Put two tablespoons butter in a hot frying pan; when it begins to fry, pour in your egg mixture, and add the oysters quickly; do not stir but with a broad-bladed knife lift, as the eggs set, the omelet from the bottom of the pan, to prevent scorching in five minutes it will be done. Place in a hot dish, bottom upward over the omelet, and turn the pan over with the brown side uppermost upon the dish. Serve at once. Mrs. Jones. Maccaroni with Oysters. Cook for twenty minutes or run until tender one quarter of a pound of maccaroni in salted boiling water; place one-half in buttered dish, then put in one pint of oysters dried, rolled in seasoned crumbs and then in grated cheese, cover with the remainder of the maccaroni; pour over an egg beaten with a cup of thin cream and a saltspoon of salt; sprinkle lightly with grated cheese and bake until richly browned. New Century Cook Book. 47 Oyster Croquettes. One pint chopped oysters, one pint cold chopped meat (veal best), beat one egg, enough cracker dust to make adhere well form in cones or balls, dip in egg and cracker dust, fry in hot lard (plenty of it), salt and pepper to taste. Mrs. C. B. Dyson. Fricasseed Oysters. Boil one cup butter, then put in one quart oysters and let them come to a boil. Take oysters out of the hot mixture. Add to butter, one cup milk thickened with one teaspoon flour, then put oysters back and add three eggs beaten. Have a dish of toast ready to spread them over, salt and pepper to taste. Mrs. R. M. Hitchcock. Corn Oysters. Take eight or ten ears of corn — with the milk in, run a sharp knife lengthwise of rows and with the back of the knife press downward and squeeze the inside of the grains out. To this add two beaten eggs, two tablespoonful of flour, one-half cup milk or cream, salt and pepper and a tablespoonful of but- ter. Mix thoroughly and drop in small tablespoonful into skillet with at least one-half inch of lard (hot). If the mixture is too thin the cakes will spread out and make ragged-edged cakes — add little more flour, it depends entirely on amount of corn. Minced Oysters. Cut fine and strain one quart oysters, two tablespoons but- ter, three eggs, juice half lemon, small piece onion, a little grated nutmeg, salt and pepper. Put on stove to heat. Fill shells, cover with bread crumbs and brown in oven. Mrs. A. W. Harlan. Deviled Oysters. Chop twenty-five oysters fine. Add one-half cup cracker crumbs, one tablespoon melted butter, one cup cream, salt and pepper. Butter oyster shells, or fancy baking dishes, and fill with mixture. Bake twenty minutes. Mrs.^R. M. Hitchcock. 48 New Century Cook Book. Fried Oysters. Select large oysters. Roll in cracker crumbs, then in beaten eggs, then again in cracker crumbs. Fry quickly in hot fat, in a wire basket, until a light brown. Mrs. John F. Pershing. Maryland Fried Oysters. Take the oysters and put them to drain. Have your crackers finely rolled. Season with salt and pepper, then take and beat two eggs light and run the oysters through the egg; then put the oyster from the egg to the cracker dust, stir them around; take about three oysters at a time in the palm of your left hand, and with the right hand pat them in shape of an oyster, then put more very fine cracker dust on it and pat again. Have ready a skillet of hot lard, put your oysters, in fry quickly to a nice brown. Serve very hot. You will find this receipt a fine one. Mrs. L. W. Murphy. Oysters in Jackets. One pint of nice oysters, a nice piece of bacon cut in thin slices. Take one slice of bacon, place oyster on half of it, turn the other half over, pin together with wooden toothpick, fry brown without seasoning. (Do not remove toothpicks.) C. A. Wilson. Oyster Fritters. One pint oysters, one egg. Make a batter as for pancakes, with milk and flour; drop in hot lard or butter; fry a light brown. Oyster Sauce — For Turkey. A pint of oysters cut up small and boiled in their own liquor, add a cup of cream, tablespoon of flour made smooth with part of the cream, salt, pepper

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