Oyster Welsh

Ingredients

• Butter, 2 tablespoons.
• Oysters, 1 cup.
• Cheese, ½ pound.
• Flour, 1 tablespoon.
• Made mustard, ½ saltspoon.
• Salt and pepper.

Method

1. 1

   Melt the butter and stir in flour until smooth, add the seasoning and cheese and melt.

2. 2

   Meanwhile, cook oysters in their own liquor until plump (about 2 minutes).

3. 3

   Strain liquor through fine strainer into other mixture, add oysters, heat all and serve.

Nutrition per serving

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 35. The excerpt below is the record exactly as published.

OYSTER WELSH. Butter, 2 tablespoons. Salt and pepper. Flour, 1 tablespoon. Cheese, y2 pound. Made mustard, y2 saltspoon. Oysters, 1 cup. Melt the butter and stir in flour until smooth, add the season- ing and cheese and melt. Meanwhile cook oysters in their own liquor until plump (about 2 minutes). Strain liquor through fine strainer into other mixture, add oysters, heat all and serve. Bay State. OYSTERS A LA NEWBURG. Oysters, 1 pint. Salt, y2 teaspoon. Oyster liquor, % cup. Lemon juice, y2 teaspoon. Butter, 2 tablespoons. Cayenne, a few grains. Chopped mushrooms, 2 table- Egg yolk, 1. spoons. Flour, 2 tablespoons. Sherry, 1 tablespoon. Pick over oysters, heat to boiling point and drain. Strain liquor through cheese cloth and measure. Cook mushrooms in butter for 5 minutes, stir in flour till well blended and add oyster liquor slowly, stirring constantly. Cook for 3 minutes. Add seasoning and lemon juice, then oysters, yolk of egg and sherry. Cook all together for a few minutes and serve on crackers or toast. Dotty Dimple. LOBSTER A LA NEWBURG. Boiled lobster, 1. Flour, 2 tablespoons. Hardboiled egg yolks, 2. Cream, 1 cup. Cream, 1 tablespoon. Soda, a pinch. Butter, 1 tablespoon. Salt, cayenne and mace. Sherry, 1 wineglass. Cut the meat of the lobster into 2-inch pieces. Rub the eg? yolk to a paste with the tablespoon of cream. In the chafing dish pan melt the butter, stir in flour and when well blended add eg" paste and little by little the cup of cream. Add a tiny pinch of soda and seasoning to taste. Whrn cronmy and very hot stir in lobster meat and heat through. Just before serving add sherry. 80 CHAFING DISH RECEIPTS. WELSH RABBIT. Butter, 2 tablespoons. American cheese, y2 pound. Salt, 14 teaspoon. Milk, y2 cup. Cayenne, a few grains. Egg yolks, 2. Melt the butter in chafing dish, stir in seasoning and cheese ground or grated fine. When cheese is almost melted stir in slowly the milk and egg yolks, well beaten. Serve immediately on crackers or toast. For extra flavor y2 teaspoon of Worcestershire sauce and a dash of dry mustard may be added, or a pinch of paprika and a few drops of onion juice. TOMATO RABBIT. Cheese, 1 pound.

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