Oysters Cooked in a Chafing-dish

Ingredients

• one solid pint of oysters
• two tablespoonfuls of butter
• one scant teaspoonful of salt
• a little cayenne
• one tablespoonful of lemon juice
• yolks of two well-beaten eggs
• a gill of cream or milk

Method

1. 1

   In a chafing-dish, combine oysters, butter, salt, and cayenne.

2. 2

   Cook until edges curl.

3. 3

   Serve on toast.

4. 4

   For variations, add lemon juice and egg yolks or cream/milk when edges curl, stirring until boiling.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 113. The excerpt below is the record exactly as published.

Oysters Cooked in a Chafing-dish. This way of cooking oysters is popular with gentle- men. The combinations may be varied to suit different tastes. Here are a few simple methods of preparing the dish : — Put into the chafing-dish one solid pint of oysters, two table-spoonfuls of butter, one scant teaspoonful of salt, and a little cayenne. Light the lamp, and cook the oys- ters, stirring often, until they curl on the edges. Serve at once on slices of buttered toast. Another way is to add one table-spoonful of lemon juice and the yolks of two well-beaten eggs to the oys- ters as soon as the edges begin to curl. Stir for half a minute and serve on toast. Still another way is to add a gill of cream or milk to the oysters as soon as they begin to curl. Stir until they boil once more. * Roast Clams. When possible, get the clams ten hours or even a day before they are to be cooked. Wash them in an "ample quantity of clear water ; then just cover them with fresh water, and for each peck of clams, sprinkle in one cup- ful of corn meal. This will make them plump and ten- der. Bear in mind that a peck will make only about a quart when shelled. When it is time to cook the clams, be sure that the oven is very hot. Einse the clams, and drain them in a colander for a few minutes ; then spread them in an old dripping-pan, and put the pan into a hot oven. As soon as the shells begin to open, the clams will be found to be cooked ; this will be in from five to eight minutes. Have at hand a deep dish, well warmed, and drop the clams into it as soon as they have been removed from the shells. Spread sauce over them, and serve with thin slices of buttered brown bread. 220 MISS PABLOA'S KITCHEN COMPANION. To make the sauce, put three table-spoonfuls of butter into a warm bowl and beat it to a cream ; then stir into it one table-spoonful of lemon juic

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