Oysters

Ingredients

• 1 cupful of oysters
• 1 teaspoonful of butter
• 1/2 teaspoonful of salt
• a dash of pepper

Method

1. 1

   Wash and drain oysters, heat gently until plump.

2. 2

   Add butter, salt, and pepper, and serve hot on toast.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 139. The excerpt below is the record exactly as published.

2 teaspoonful of salt in this dish. Beef Broth Wipe 2 pounds of lean beef with a damp cloth, remove all particles of fat and skin and cut the lean moat in small pieces. Break the bones and place with the meat in the soup kettle. Add 1 teaspoonful of salt and 2 quarts of cold water. Heat gradually to the boiling point but do not boil. Remove the scum as it appears on the top. Simmer gently 4 hours, strain, cool, remove all fat and add 4 tablespoonfuls of rice, 1 stalk of celery and a 280 THE FARM COOK AXD EULE BOOK bayleaf and cook until the rice is soft, but do not boil. Serve hot with crackers. Mutton Broth Use 2 pounds of lean mutton and make in the same way as Beef Broth. Chicken Stewed in Milk Cut half a chicken into convenient pieces, remove the skin and put it into a fruit jar with 1 cuj^ful of milk, a little pepper, salt and celery. Place the jar in a kettle containing water and grad- ually heat until the water simmers. Keep the water simmering until the chicken is tender, adding more water as it boils down. \Yhen the chicken is cooked, remove from the jar and pour the liquor around it into a pan. Thicken with a little arrowroot first placed in cold milk or a little flour. Pour the sauce over the chicken and serve hot. Chicken Jelly Simmer half a chicken, cut in convenient places, in a kettle containing 1 quart of water. During the cooking add 2 small stalks of celery, 2 tablespoonfuls of minced parsley and IM2 teaspoonfuls of salt. When the chicken is so tender that it falls in pieces, strain off the liquid and let cool. Skim off the fat. If allowed to stand overnight, this should be a clear and firm jelly. Milk Broth Place % cupful of the chicken jelly in a saucepan and add an equal amount of milk. Heat and serve hot with toast. Oysters Wash 1 cupful of oysters, drain, place in a pan and heat gentlj until the oysters are plump. Add 1 teaspoonful of butter, Yo teaspoonful of salt and a dash of pepper

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