Oysters a la Newburg

Ingredients

• Oysters, 1 pint.
• Salt, ½ teaspoon.
• Oyster liquor, ½ cup.
• Lemon juice, ½ teaspoon.
• Butter, 2 tablespoons.
• Cayenne, a few grains.
• Chopped mushrooms, 2 tablespoons.
• Flour, 2 tablespoons.
• Sherry, 1 tablespoon.
• Egg yolk, 1.

Method

1. 1

   Pick over oysters, heat to boiling point and drain.

2. 2

   Strain liquor through cheese cloth and measure.

3. 3

   Cook mushrooms in butter for 5 minutes, stir in flour till well blended and add oyster liquor slowly, stirring constantly.

4. 4

   Cook for 3 minutes.

5. 5

   Add seasoning and lemon juice, then oysters, yolk of egg and sherry.

6. 6

   Cook all together for a few minutes and serve on crackers or toast.

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.

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. Pepper, a dash. Tomato, 1/2 pint. Bread crumbs, 1 cup. Salt, 1 saltspoon. Garlic. Rub the chafing dish pan with a bit of garlic, melt the cheese, add tomato strained, salt, pepper and bread crumbs. Cook until smooth and serve at once on large crackers. RICE AND NUT RABBIT. Butter, 1 tablespoon. Cheese, y2 cup. Flour, 1 tablespoon. Cooked rice, y2 cup. Milk, 1 cup. Pecan nuts, 1-3 cup. Salt and paprika. Melt butter, stir in flour and when blended pour in gradually the milk, stirring all the time. When smooth and creamy add cheese cut fine and stir till well blended then add rice and chopped nut meats. Season and serve immediately on toast. Enough for 5 people. SCOTTISH WOODCOCK. Tomatoes. 1 can. Soft cheese, V-2 pound. Eggs, 6. Salt and pepper. Butter, 1 tablespoon. Heat tomatoes to boiling point and stir in the well beaten eggs. When thoroughly mixed add the cheese, butter and seasoning. Serve on crackers or toast. CHAFING DISH RECEIPTS. 81 CALF'S LIVER A LA TERRAPIN. Calf's liver, 1. Milk, i/2 pint. Butter, 1 tablespoon. Salt and pepper. Flour, 1 tablespoon. Egg, 1. Madeira, 1 tablespoon. Wash liver, dry and saute slightly, then cut in dice. Melt the butter in a frying pan, stir in the flour till smooth, add milk and stir till it boils. Add liver and seasoning and heat well. Remove from fire and stir in well beaten egg and madeira. Serve piping hot. R. E. L. CREAMED LOBSTER. Butter, 1 tablespoon. Milk. 2 cups. Flour, 1 tablespoon. Large lobster, 1. Salt, pepper and paprika. Melt butter, stir in flour till blended, add milk and stir till thick, add the finely cut meat of the lobster, previously boiled, heat well, season and serve. CREAMED OYSTERS. Milk, 1 pint. Butter, 1 tablespoon. Oysters, 12. Salt and pepper. Flour, 1 tablespoon. Put the milk in the chafing dish and let it come to a boil, add the oysters, butter and pepper and salt to taste. Moisten the flour with a little cold milk, taking care to get out all the lumps. Stir this into the milk and oysters and keep stirring till it thickens. Pour over hot toast. TUNA FISH TOAST. Tuna fish, 1 can. Butter, 3 tablespoons. Vinegar, 1 tablespoon. Sherry, 1 tablespoon. Onion juice, a few drops. Tomato sauce, y4 cup. Salt and pepper. Flake the fish and marinate in vinegar, onion juice, salt and pepper for one hour. Put butter in the chafing dish, add the sherry and tomato sauce, put in the fish and stir till thoroughly heated. Serve on hot toast. 82 CHAFING DISH RECEIPTS. CHEESE DREAMS. Stale bread. Mild American cheese. Butter. Cut the bread in 14 inch slices, remove crusts and cut in halves lengthwise. Cut cheese in slices the same size as slices of bread and sprinkle with salt and cayenne. Put a slice of cheese between each two slices of bread and saute in butter first on one side, then the other, till golden brown. Serve piping hot. PANNED SHRIMPS. Butter, 2 tablespoons. Boiled rice, !/2 cup. Tomato catsup, 1 tablespoon. Cream, y2 cup. Onion, 1. Shrimps, 1 pint. Melt butter in chafing dish, stir in catsup, the juice of the onion, the rice, cream and shrimps which may be canned or fresh. Stir well till it begins to boil, then cook slowly for 5 minutes. SHRIMP WIGGLE. Beef extract, ^ teaspoon. Milk, 1^ cups. Salt, y% teaspoon

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