Oysters

Ingredients

• large, plump oysters
• a quantity of oil or butter

Method

1. 1

   Choose the oysters and simmer them in their own liquor for three minutes.

2. 2

   Dip them into batter and fry in oil or butter until a delicate brown.

3. 3

   Do not add seasoning.

As published

This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 32. The excerpt below is the record exactly as published.

Oysters. — To a can of green corn add one tablespoonful of butter, one-half of a cup of milk, three eggs, and one tablespoonful of flour, salt and pepper to taste. Stir the mixture thor- oughly and fry as pancakes in a chafing-dish containing equal quantities of hot butter and lard. Oyster Crabs. — Heat a pint of oyster crabs with a little butter, and serve on small pieces of toast without further seasoning. This is a delicate way of beginning a luncheon. Crabs A la Creole. — Into the hot-water dish melt an ounce of butter, and cook in it for five minutes a small onion and a sweet Spanish pepper minced ; stir while frying, and add a half-pint of strained tomato pulp, a gill of chicken broth, and four soft crabs cleaned and cut in two. Use celery salt in the seasoning, and simmer seven minutes. Clams a la Newberg. — Open twenty-five fresh soft-shelled clams. Put into a saucepan with one 7 9S The Bachelor and the Chafing-dish. tablespoonful of butter ; stir until heated ; add one tablespoonful of flour and cook until it thickens. Beat the yolks of two eggs light ; add one cup of cream ; beat well and pour over the clams ; stir thoroughly until heated and cooked, but do not boil. Take them from the fire, add two tablespoon- fuls of Madeira, and serve at once. Clam Bisque. — Drain twenty-five clams, pour- ing over them one cup of cold water. Put the liquor over the fire ; let it boil, and skim. Chop the clams very fine ; add them to the liquor ; let boil again, and skim. Rub together one large table- spoonful of butter and three of flour, and add to the clams with a quarter of a cup of bread-crumbs ; stir and cook until it thickens. Press through a sieve ; return to the dish, and when ready to serve add one pint of cream. Clams A la Boston. — Cut into pieces size of dice eighth of a pound of salt pork and fry it crisp in the chafing-dish. Add a dozen soft clams, freed from the tough part, and saute them in the pork fat. Serve on Boston brown bread. Croute Clam a la Halm. — Take a Vienna roll, cut out a piece of the crust the size of a half- The Autocrat and the Chafing-dish. 99 dollar, and remove the soft bread from the inte- rior. Open as many of the smallest little-neck clams as will fill the roll, replace the small piece of crust, and place in the oven for ten minutes. Take the juice from the clams, make a little thickening of flour and the juice, mix with it, to taste, paprika, black pepper, Worcestershire sauce, and tabasco, and heat. Remove the croute from the oven, and pour sauce over the whole. Serve on hot plate, and quickly. This recipe may not properly belong to the chafing-dish on account of the baking that is needed, but it may come in apropos sometime. Oysters. — To fry : Choose large, plump oys- ters ; put into the stewpan with their own liquor only, and simmer for three minutes, then dip them into batter, and fry in a quantity of oil or butter

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