Oysters

Ingredients

• 1 quart fresh oysters
• 1 cup hot water
• 1/8 pound butter
• Salt
• and pepper to taste

Method

1. 1

   Add hot water and seasonings to oysters and just bring to boiling point.

2. 2

   Serve hot.

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 4. The excerpt below is the record exactly as published.

OYSTERS Salmon Croquettes 1 can salmon. 2 beaten eggs. Salt and pepper, and enough cracker crumbs, bread crumbs or flour to form into balls. Roll in flour, and fry until nice brown. Mrs. U. B. Atexanper. Scalloped Oysters Mash and drain one quart of oysters. Put in layers in baking dish, alternating with dry bread crumbs and seasoning. When dish is filled, add strained oyster liquor and sufficient milk to moisten. Cover with bread crumbs, add butter in bits, and bake one-half hour in hot oven. Mrs. Crarencr Howe t. Fried Oysters Select nice, large oysters and drain thoroughly. Roll in beaten eggs, then in cracker crumbs, oyster meal or plain corn meal, after adding little pepper. Fry in equal parts lard and butter. Mrs. U. B. ALEXANDER. Oyster Stew 1 quart oysters. 1 quart milk. 4 tablespoons butter. Salt and pepper. Drain oysters from liquor. Heat liquor to boiling point, and skim. Scald milk, add liquor and oysters. Cook until edges of oysters shrivel. Add butter, salt and pepper, and serve at once. Mrs. U. B. ALEXANDER. Oyster Dressing 6 cold biscuits. 4 slices a loaf bread. 2 eggs. Y4 cup butter. 1 ae of oysters. 1 pint of broth from chicken or Sweet milk if needed. turkey. Salt and pepper. Mix ingredients, but do not have the mixture too dry. Bake in a hot oven. Mrs. W. J. RicHagrpson. 11 Use KNOX GELATINE if you would be sure of results Oysters 1 quart fresh oysters. 1 cup hot water. 1/8 pound butter. Salt and pepper to taste

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