Oysters and Tripe

Ingredients

• 25 fat oysters
• 1 small onion
• 1/2 Pt. of milk
• 1 lb. of honeycomb tripe
• 1 tablespoon of butter
• 1 tablespoon of flour
• 1 saltspoon of white pepper

Method

1. 1

   Boil tripe until tender, cut into strips.

2. 2

   In a saucepan, cook onion in butter until soft, add flour, mix, add milk, stir until boiling, then add tripe and oysters.

3. 3

   Season and serve at once.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 166. The excerpt below is the record exactly as published.

1 ta'blespoon of butter, add 1 tablespoon of flour, then ^ cup of hot cream; beat 2 eggs, add ^4 cup of cream, then the hot liquor, and the oysters. Season with salt and pepper. Ser^'-e garnished with toast-points or puflF paste. — Eloise Jennings, Winnetka, 111. OYSTER RAREBIT.— Clean and remove tlie hard muscle from J4 or a pt. of oysters, parboil them in their own liquor until 246 FISH their edges curl; remove to a hot bowl. Put 1 tablespoon of but- ter and Yi lb. of grated cheese, 1 saltspoon of salt and a fe^v grains of cayenne into a dish. While the butter is melting, beat 2 eggs, slowly, and add the oyster liquor; mix this gradually to the melted cheese, add the- oysters and turn at once over hot toast. — Mrs. C J. Jeffries, Winnetka, 111. ROAST OYSTERS IN THE SHELL.— Prepare the oysters as for steaming, then roast them over a clear fire with the large shell down. Two minutes after the shells are open the oysters are done. Take up quickly, and serve in the shells on a hot platter, with salt, pep|)er, and butter to taste. — Mrs, C. J. Jeffries, Winnetka, 111. OYSTER ROLLS.— Pour 2 drops of essence of anchovy on each oyster, 4 drops of lemon, a little cayenne pepper, and roll each oyster in a slice of thin bacon. When rolled enough, skewer, and frj' them. When done, take each roll and place it on a fried crou- ton. Serve hot. — Mrs. C. J. Jeffries, Winnetka, 111. ST. BERNARD OYSTERS.— Fry oysters in the usual way and pour over them the following: Brown-sauce; brown 1 table- spoon of butter, add 1 tablespoon of flour, brown again, add gradu-- ally 1 cup of stock, a little salt, pepper, parsley, minced fine, and a few drops of onion juice. — Eloise Jennings, Winnetka, III, OYSTER SAUTES.— Drain the liquor from 1 doz. large oys- ters, butter the chafing-dish, and when very hot place the oysters in single layers. When brown on one side turn and brown the other side; while cooking keep adding a little butter. This, with the Juice of the oysters, forms a skin. Season with pepper and salt. and w^hen browned, serve oysters and the browned skin very hot. — Mrs. C. J. Jeffries, Winnetka, 111. SCALLOPED OYSTERS.— Take equal quantities of oysters and cracker crumbs. Season the cracker crumbs well with pepper and salt. Have oysters all cleaned and picked free from shell, and dip Tnto the crumbs. To 1 qt. each of crumbs and oysters, add 1^^ pts. of milk, stirring whole, together with J^ cup of melted butter (less will do); stir thoroughly together, and spread a few pow- dered crumbs. — Mrs. A. E. ^^ouland, 1506 S. 4th Ave.. Ma>-^vood. 111. OYSTERS IN THE SHELL.— Wash the shell, and put them on hot coals, or upon the top of a hot stove, or bake them in a hot COOK COUNTY COOK BOOK 247 oven; open shells with an oyster knife, taking care to loose none of the liquor, and serve quickly on hot plates with toast; oysters may be steamed in the shells, and are excellent eaten in the same manner. — Mrs. E. P. Hamilton, 3415 Vernon Ave., Chicago, 111. SHREDDED WHEAT OYSTER, MEAT OR VEGETABLE PATTIES. — Cut oblong cavity in top of biscuit, remove top care- fully and all inside shreds, forming a shell. Sprinkle with salt and pepper, put small pieces of butter in bottom, and fill the shell with drained, picked and washed oysters. Season with additional salt and pepper. Replace top of biscuit over oysters, then bits of but- ter on top. Place in a covered pan, and bake in a moderate oven. Pour oyster liquor or cream sauce over it. Shell fish, vegetables or meats may also be used. — Mrs. Conklin, 914 N, 5th Ave., May- wood, 111. STEAMED OYSTERS.— Wash and drain a pt. of oysters, place in a basin, then in a steamer, and steam until they begin to curl. In a tureen put J4 cup of melted butter, salt and pepper, add the oysters and the liquor made by steaming. — Eloise Jennings, Winnetka, 111. OYSTERS AND TRIPE.— 25 fat oysters, 1 small onion, H Pt. of milk, Yi a teaspoon of salt, 1 lb. of honeycomb tripe, 1 table- spoon of butter, 1 tablespoon of flour, 1 saltspoon of white pepper

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