Oyster Toast

Ingredients

• 1 unit butter
• 1/2 unit flour
• 2^ of the liquor
• 1 of lemon juice
• nutmeg
• cayenne
• a little anchovy
• Take a tin of oysters

Method

1. 1

   Cut each oyster in two, melt butter with flour, add liquor, lemon juice, nutmeg, cayenne, and anchovy.

2. 2

   Stir till it boils, add oysters, warm through, and serve on toast.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 193. The excerpt below is the record exactly as published.

of lemon juice, i of French mustard, a little salt. Grill again, and serve very hot. 17 Fried Custards.— One unit cheese mixed with 4 units of eggs and 3 units of cream. Butter some little bomb moulds very well, pour in the mixture, set in a baking tin in boiling water halt-way up the moulds, and hake in a very moderate oven for ten minutes. When cold remove from moulds, egg, crumh, and fry. these cus- tards may be made of many things. They are excellent with halt anchovy puree and half cream, or with tomatoes. 18. Ham Toast.— Four units finely minced ham, 2 of thick cream, 1 of yolk of egg. Red pepper. Stir over the fire. Serve on rounds of fried toast very hot. 19. Hunters’ Sandwiches. — Cut from a stale loaf thin slices of bread and half toast them. Lay on one bit a slice of cooked ham, on the other a thin slice of cheese. Press together tightly, turn most carefully to oblongs about one and a half inches by thiee inches, and fry in half an inch of boiling butter or oil. Dry in the oven, and serve. 28o The Complete Indian kidney -K 'i-er „n dii^ftlf™ >» I”dia bv being aiessea Mith eggs. Hie following is the Italian recioe • Roil in uniats of macaroni in 120 units of boiling water with 1 unit of oil snmA salt, and a clove of garlic stuck with two cloUs ItZ] takoh ® si?£3H and serve. Macaronfas usually sellt to'Se^ spnukled over with fried bread-crumbs and grated cheese" A wel- come change may be made by substituting weak broth for the milk it geUiiig out marrow in the usual fashion is unpleasant. The best plains to break the bone when raw, take out the marrow, and cut boilini "wnte ' ‘‘'I' strainer, and immerse in sti 1 them drain a moment, still holding the strainer over the hre. Shake up with the squeeze tered tciaS'" pepper. Spread on crisp Snbut- teied toast, and sen-e on a scalding hot-water dish. 23. Mushroom Souffle.— One unit of butter, 1 unit flour 5 of tilHldcT"!:’!- the butter, add the cream, and boil till thick, stii in 4 units yolk of egg well beaten, and five large mush- rooms finely minced. Add 5 units well-beaten white of egg, season M'lth salt and pepper, and bake in a souffle case. If fresh mush- rooms are not to be liad, mince half a tin of mushrooms, and with the other half make a pur^e with the cream. This is necessarv, because tinned inusli rooms will not soften and give out their flavour. Ihe best substitute for fresh mushrooms is mushroom powder. iVl<i(le with tiiiSj inushrooni souffle is delicious, 24. Oyster Toast.— Take a tin of oy.sters and cut each oyster in two, melt 1 unit butter with ^ unit flour, add 2^ of the liquor and ~ v“ 1^' " 'tf* lemon juice, nutmeg, cayenne, and if liked, a little anchovy

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