Oysters, Devilled

Ingredients

• two dozen large, fresh oysters
• a teacupful of cream
• a table-spoonful of butter
• a table-spoonful of flour
• the beaten yolks of two eggs
• a table-spoonful of chopped parsley
• salt and pepper to taste

Method

1. 1

   Drain and chop oysters.

2. 2

   Boil cream, rub butter and flour together, and stir into boiling milk.

3. 3

   Remove from fire, add oysters, egg yolks, parsley, salt, and pepper.

4. 4

   Fill cleaned oyster shells with the mixture, sprinkle with bread-crumbs, and bake in a quick oven until browned.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 163. The excerpt below is the record exactly as published.

Oysters, Devilled. — Drain two dozen large, fresh oysters, and chop them. Put a teacupful of cream on to boil. Rub a table-spoonful each of butter and flour together, and stir into the boiling milk; take from the fire, and add the oysters, the beaten yolks of two eggs, a table-spoonful of chopped parsley, with salt and pepper to taste. Have the oyster shells washed clean, fill with the mixture, sprinkle with grated bread-crumbs, arrange in a baking-pan, and set in a very quick oven to brown. Serve in shells ; gar- nish with parsley. Oysters, Fricassee of. — Put three dozen oysters in a saucepan with their own liquor; set on the fire; as soon as they come to a boil, skim them out ; add 2 ozs. of butter to the liquor, with a table-spoonful of flour mixed smooth in a little milk ; let cook one minute. Take from the fire; mix in the beaten yolks of three eggs, the juice of half a lemon, a little grated nutmeg with salt, and a sprinkle of cayenne. Stir all together; return to the fire; let heat, without allowing it to boil. Put in the oysters, take up, and serve immediately. Oysters, Fried — Select the largest and plumpest, drain, and spread on a cloth to absorb all the liquor ; beat un- til light the yolks of two or three eggs ; dip in an oyster, then into rolled cracker, again into the egg, and then into cracker. Have the butter per- fectly hot, and enough in the dripping- pan to cover the oysters, just as in frying doughnuts or fritters. Lay them in one at a time; when brown, turn, and brown the other side. Cooked in this manner, they are less greasy than where there is only fat enough to fry them in the ordinary way. Fried oysters should be served immediately. Oysters Fried in Batter (the old Virginia recipe). — Select two dozen large, prime oysters, and dry them on a soft cloth. Mix four table-spoon- fuls of sifted flour, one table-spoonful of olive oil, a little salt, and the beaten whites of two eggs, and add enough warm water to make a batter that will wash the bowl of a spoon. Dust each oj^ster very lightly with salt and white or red pepper ; dip into the batter, and fry to a golden brown in deep fat. Serve on a napkin laid on a hot dish, and pass sliced lemon with them. Oyster Fritters. — Drain the liquor from two dozen oysters, boil and skim 142 Oysters au Gratin FISH Oysters, Pickled it. Beat three eggs with a cupful of cream, add flour to make a stiff batter, with a teaspoonful of baking-powder and a little salt and pepper. Have ready a pan of boiling fat. Drop one oyster at a time in the batter, take out and fry. Take up carefully on a skimmer, and serve immediately. Oysters au Gratin (in shells) . — Have a quart of large oysters ; see that there are no pieces of shell in them. Put in a saucepan with half of their liquor and one large table-spoonful of butter.

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