Oysters on Toast

Ingredients

• one quart of oysters
• butter the size of an egg
• a cup of milk
• salt to taste
• pepper to taste

Method

1. 1

   Remove shell pieces from oysters, put liquor back on them.

2. 2

   In a stew pan with butter, add salt and pepper.

3. 3

   When hot, add milk and thicken a little.

4. 4

   Pour mixture over toasted bread and serve at once.

As published

This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 7. The excerpt below is the record exactly as published.

salt to taste. Cut the chicken in small pieces, roll in flour, fry brown. Take out the chicken, add the gumbos (sliced okra pods) and brown that in the fat. Add to this a tablespoonful of flour and stir until brown ; then add two pints of water slowly, stirring until smooth. Put in the meat of the chicken and simmer slowly for two hours. Serve with boiled rice. Should you use oysters in your gumbo scald their liquor, season to taste, pour in the soup, let boil five minutes, add the oysters last of all and let boil up once. 20 OYSTERS. Oysters — Oysters are used and liked by most peo- ple so much, we thought we would give space in our book for some excellent tried receipts. Never plunge oysters in hot fat to increase the size ; it spoils the flavor. Note — Never use oysters out of season. People who live on the coast often keep oysters from two to three weeks. This is done by spreading them on the cellar floor, wdth the rounding part of the shell down, and sprinkling with salt and Indian meal. Then cover with old carpet or blanket, keep wet with cold water. Repeat sprinkling and wetting of the carpet every day. Oysters Stewed with Celery — Put two cups of good beef soup stock in a stew pan, add one pint of rich milk or a pint of cream, one cup of celery chopped fine. Cook five minutes, then thicken slightly, add one-half cup of powdered cracker dust. Have ready in a hot tureen, twenty-five large oysters, parboiled in their own juice. Last of all season tO' taste with salt, pepper and butter if needed. Pour your sauce over the oysters and serve immediately. Oysters on Toast — Take one quart of oysters, re- move the pieces of shell, put the liquor back on them. Put in a stew pan with butter the size of an tgg, salt and pepper to taste. When hot add a cup of milk

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