Oysters, Baltimore

Ingredients

• two dozen or one quart of large oysters
• one pint of ordinary white wine
• half a table-spoonful of butter
• half a table-spoonful of flour
• half a pint of good, rich cream
• one salt-spoonful of salt
• half a one of black pepper
• quarter of a one of red pepper
• the yolks of two raw eggs

Method

1. 1

   Drain oysters and boil in white wine for two minutes.

2. 2

   Strain and keep the wine.

3. 3

   In a chafing-dish, melt butter and flour, stirring for two minutes.

4. 4

   Slowly add half the wine and cream, stirring constantly.

5. 5

   Season and cook for eight minutes, then add oysters and cook for two more minutes.

6. 6

   Beat egg yolks with some gravy, add butter, and remove from flame.

7. 7

   Stir in eggs and serve hot.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 160. The excerpt below is the record exactly as published.

one salt-spoonful of salt and one of pepper, add one table- spoonful of parsley, chopped fine, and one table-spoonful of wine vinegar. Stir well and remove from the fire. Butter well a silver baking-dish and put in it one thin layer of the sauce just described, and dress the mus- sels over. Put the balance of the same over the mussels, and cover them with one thin coat of freshly made bread-crumbs. Divide in small pieces one table-spoonful of fresh butter and distribute over the crumbs. Place quickly in warm oven and cook for seven minutes. Serve the mussels in the dish in which they have been cooked, as to transfer them would spoil their appearance. Oysters may be cooked in practically the same way. After opening, place them in a sauce- pan in their own liquor, remove at the first boiling, and then proceed as de- scribed above. Mussels a la Marinifere. — Scrape with a knife and wash four or five times in cold water the shells of a quart of very fresh mussels of medium size. Wipe dry, and put them into the chafing-dish with two table-spoon- fuls of cold water, a teaspoonful each of onions and parsley chopped very fine, two table - spoonfuls of soft bread-crumbs (crumbled, not grated), one heaping table-spoonful of butter, half a teaspoonful of salt, and two pinches of pepper. Cover and cook six minutes, turning the mussels twice, in order that each shell shall open. At the end of this time add a teaspoonful of good vinegar and mix the mussels well together. When all are open they are sufficiently cooked. Take out the empty shells, pour over the sauce, and serve. This dish needs a good flame, and should be cooked without the use of the hot- water pan. A second caution is that good mussels are found only in the very best markets. Oysters, Baltimore (in chafing- dish.) — Drain two dozen or one quart of large oysters. Put one pint of ordinary white wine in the chafing- dish. When boiling, put in the oys- ters, cook two minutes, strain them 140 Oysters, Broiled FISH Oysters, Creamed well, and keep the wine for further use. Remove the tendons of the oys- ters, clean the chafing-dish, and put in half a table-spoonful of butter and half a table-spoonful of flour ; stir constantly for two minutes. Pour over it slowly half of the wdne, and then half a pint of good, rich cream, always stirring. Season with one salt-spoonful of .salt, half a one of black pepper, quarter of a one of red pepper. Cook for eight minutes, add the oysters, and cook two minutes more. Beat the yolks of two raw eggs

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