Panned Oysters

Ingredients

• 1 tablespoonful of butter
• 1/2 pt. of oyster juice
• 18 or 20 oysters

Method

1. 1

   Melt butter, add flour, stir until smooth, then add oyster juice.

2. 2

   When thickened, add oysters and season.

3. 3

   Serve on toast when cooked.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 29. The excerpt below is the record exactly as published.

1 tablespoonful of butter and I of fine chopped onion ; let it fry for a few minutes. Thicken this with 1 tablespoonful of flour. Chop fine i pt. of veal and 1 table- spoonful of parsley ; add this to the sauce and stir well, but do not boil ; then add i cup cieam or stock, and when hot remove from the fire and add 1 yolk of egg, and the juice of ^ a lemon. Pile this into the box and garnish with lemon points and parsley. 26. — Smoked Beef a la Bechamel. Melt I oz. butter in a saucepan ; add J^ tablespoonful Hour; cook and stir 3 minutes; add I cup of milk, a small bouquet, i gill of mushroom liquor j cook 6 minutes, then strain into a clean saucepan. Place J^ lb. of smoked beef in a saucepan ; cover with boil- ing water ; let it cook 2 minules ; then drain aud chop fine. Add the beef to the sauce; KKi August cook for a few minutes ; then pour over slices of buttered toast. — Mrs, Gesine Lemcke. 27. — Creamed Corned Beef. For I pt. of chopped corned beef, make a cream sauce with i tablespoonful each of but- ter and flour and 1 cupful milk. Season well with salt, pepper and onion juice ; stir into the meat. Simmer for 3 minutes, and in serving sprinkle thickly with coarse bread crumbs which have been browned in a little butter.— From "Table Talk," Philadelphia. 28. — Liver a la Quebec. Boil or steam J^ a lb. of calfs liver ; chop it fine, seasoning well with salt, pepper and i tablespoonful Worcestershire sauce. Let boil up once. Take out the liver, lay it on slices of shredded wheat biscuit which have been previously toasted. Add i tablespoonful of flour, thicken and pour over the whole. Take the hard-boiled yolks of 2 eggs and slice and garnish the dish. 29. — Mutton Chops with Puree of Peas. Broil loin chops, cut an inch thick, over bright coals for eight minutes, turning every 10 seconds; season with salt and set against . August triangles of toast. Pass cooked peas through a sieve to remove the skins ; reheat with a few grains of sugar and salt, and a little cream ; cook until dry, then with forcing bag and tube press a star of pulp upon each chop. Serve very hot. — Janet M. Hill. 30. — French Minced Veal, No. 2. Fry a chopped onion until a pale yellow, in a little butter; add i tablespoonful of flour and a little stock ; add i pint of fine chopped veal and i tablespoonful of chopped parsley; season with salt and pepper. Mix well and heat hot, but not boil. Remove from the fire and stir in the yolk of i egg and the juice of a lemon beaten together. Pile the meat in the centre of a dish and make a fence of strips of toast around it. 31. — Hash Fritters. Stew gently pieces of cold veal or lamb in a little stock or gravy. Cut in small pieces. Add some bread crumbs and i beaten cggy salt and pepper. Make into small balls and cover the outside with mashed potato. Dip in crumbs, then in beaten Qgg and in crumbs again. Fry in hot fat. 108 SEPTEMBER. I. — Panned Oysters. Into a stewpan put i tablespoonful of but- ter, and when it melts add i tablespoonful of flour. Stir until smooth and add ]4 pt. of oyster juice. When this has thickened to the consistency of cream, add 1 8 or 20 oyster

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