Pan Roast

Ingredients

• One dozen large oysters
• One-half pint of oyster liquor
• One tablespoonful of butter
• Salt and pepper

Method

1. 1

   Melt the butter in the chafing dish, and as it creams add the oysters, liquor, salt and pepper.

2. 2

   Cover and cook about two minutes.

3. 3

   Put six of the oysters on a thin slice of toast, with sufficient liquor to moisten the toast, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 144. The excerpt below is the record exactly as published.

One tablespoonful of butter. One heaping teaspoonful of flour. One-half cup of white stock. Yolks of two eggs. One-half cup of cream. Parsley. Salt. Pepper. Lemon. Nutmeg. Clove. Stir the butter into the flour. Before it browns add the stock, stir a minute, add a little lemon juice, white pepper, salt, slight grating of nutmeg, pinch of ground clove, and cream; boil up once and add the chicken. Reduce the flame and simmer eight minutes, then add the eggs well beaten; stir in chopped parsley and serve at once. 262 TWENTIETH CENTURY HOME COOK BOOK CREAM OF CLAM SOUP (Both). Two cups of white sauce. Three cups clam broth. Salt and pepper (white). Make the white sauce, then add the clam broth. Serve hot, with croutons. RECHAUFFE OF TURKEY (Both). Sauce made of a tablespoonful of butter and of flour, and one-half pint of stock made from the turkey bones. Small slices of turkey, pepper, salt, and two tablespoonfuls of sherry. Warm the turkey in the sauce, and when it is heated through, season with the pepper, salt and sherry and cook two minutes longer. SCRAMBLED EGGS WITH TOMATO (Both). Five eggs. One tablespoonful of butter. One-quarter cup of milk. Cupful of tomatoes. Salt and pepper. Into the food pan (or blazer), over boiling water, put the butter, turn in the eggs, which have been beaten up with the milk. Add a cupful of canned tomatoes, drained and chopped quite fine. Serve directly from the pan into hot plates. Chopped ham or bacon (in place of oysters or tomatoes) makes an appetizing dish. SCRAMBLED EGGS (Both). Five eggs. One tablespoonful of butter. One teaspoonful of salt, and a pinch of white pepper. Beat the eggs in a bowl sufficiently to blend the whites and yolks. Melt the butter and turn in the eggs. Stir until thick and smooth. Season with the salt and white pepper. BROWN EGGS (Both). Three eggs. One-half teaspoonful of sauce. One-half tablespoonful of butter. One-half cup of stock or gravy. Salt and pepper. Place the butter in the food pan over boiling water and stir in the stock or gravy, eggs, little salt and pepper. Worcestershire or mushroom sauce; stir continually, and serve on strips of toast, spread with anchovy paste. CHAFING DISH RECIPES 263 STIRRED EGGS (Blazer). One gill of rich gravy. Five eggs. One tablespoonful of butter. One tablespoonful of minced parsley. One-half teaspoonful of salt. One-half saltspoonful white pepper. To the melted butter add the gravy, ana when hissing hot stir in the beaten eggs until they thicken. Season and sprinkle with minced parsley. Serve on toast. EGGS WITH CURRY (Both). Five eggs. One gill of milk. One tablespoonful of butter. One-half teaspoonful curry powder. One-half teaspoonful of salt. One-half an onion. Rub inside of chafing dish with the onion and put in the butter. Beat the eggs and add the curry powder dissolved in milk. Turn all into the chafing dish and stir until smooth. EGGS WITH CHEESE (Both). Six eggs. Three tablespoonfuls of grated cheese. One large table- spoonful of butter. One teaspoonful of onion juice or chopped onion. One saltspoonful of paprika, and a little salt. Mix the cheese, butter, onion, paprika and salt in the hot pan, and stir until the cheese is melted. Break the eggs into a bowl, pour them into the cheese, reduce the flame of lamp, and stir until done. Stir in chopped parsley and serve with toast. PLAIN OMELET (Blazer). Four eggs. Four tablespoonfuls of milk. Butter the size of a walnut. Break the eggs into a bowl with the milk and whip thoroughly. Put the butter in the chafing dish, and when very hot run the eggs into it, allowing it to cook until thick. Use a thin-bladed knife to loosen it from the bottom, but do not stir it. When done, carefully roll the edges over until all rolled up. Serve on a hot plate. CHEESE OMELET (Blazer). Make the same as Plain Omelet, and as soon as it begins to thicken sprinkle in three tablespoonfuls of grated cheese. 264 TWENTIETH CENTURY HOME COOK BOOK CRABS A LA CREOLE (Blazer). Four soft-shell crabs. One ounce of butter. One small onion and sweet Spanish pepper (both minced). One-half pint strained tomato pulp. One gill of chicken broth. Salt. Celery salt. Put in the chafing dish the butter, onion and Spanish pepper, and cook five minutes, stirring well. Add the tomato, chicken broth, crabs (each cut in two), salt and celer}' salt. Stir well. Simmer seven m.inutes. LOBSTER ON TOAST (Blazer). Three pounds of lobster. One tablespoonful of vinegar. One-half tea- spoonful of salt. One tablespoonful of butter. One-half cup of hot water. Cut tlie lobster into small pieces. Boil the water, vinegar, salt, three or four drops of tabasco if convenient, and butter together; add the lob- ster and simmer for five minutes. Serve on small squares of toast. TERRAPIN A LA PHILADELPHIA (Both). Two eight-inch cow terrapin. Yolks of four hard-boiled eggs. One- fourth pound of butter. One-half pint of cream. One-half gill of good sheiT}'. Prepare the terrapin by plunging them into boiling water. Boil fifteen minutes. Take them out, when cool rub off the skin from the legs, pry the shells apart, and cut away the meat from the shells. Rub together, to a paste, the yolks of the hard-boiled eggs and the butter. Gradually add to this (stirring constant!}') the cream. Whisk into it the sherry. Pour this mixture into the chafing dish. Stir while it is warming; add the terrapin when quite hot. Simmer all together for a few moments and serve. PIGS IN BLANKETS (Blazer). One pint oysters. One-half pound nice bacon. Toast. Drain and wipe nice, large oysters. Cut bacon in thin slices, and put one oyster in each slice of bacon, fastening together with toothpicks. Cook in hot blazer until bacon is crisp, and serve on round pieces of toast. CREAIvI OF TOMATO SOUP (Both). Two cups of white sauce. One quart of tomato juice. One teaspoonful of butter. .Salt. A little paprika. CHAFING DISH RECIPES 265 Make a white sauce, add the tomato juice and seasoning. Serve hot with croutons or saltines. PAN ROAST (Blazer). One dozen large oysters. One-half pint of oyster liquor. One table- spoonful of butter. Salt and pepper

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