Panned Oysters with Sherry

Ingredients

• two tablespoonfuls of butter
• twenty good-sized oysters
• two tablespoonfuls of sherry or madeira
• dust them with pepper and salt
• dust them with pepper and salt

Method

1. 1

   Cook the oysters as directed above, and when they reach the curling point, put in the sherry.

2. 2

   Cook one minute longer, and serve on toast.

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 9. The excerpt below is the record exactly as published.

twenty good-sized oys- ters. As soon as the edges curl, dust them with pepper and salt, and serve at once on toast. PANNED OYSTERS WITH SHERRY. Cook the oysters as directed above, and when they reach the "curling" point, put in two tablespoonfuls of sherry or madeira. Cook one minute longer, and serve on toast. ©gefere, Cfame, Jfcaffops 43 BKOILED OYSTERS. Select large, plump oysters, rub the bottom of the blazer with butter, and when it is hot, lay in the oysters. They will brown very quickly, and must be watched closely and turned promptly, or they will scorch. Should they stick to the pan, add a little more butter. FRIED OYSTERS. For this also large oysters should be chosen. Drain them, sprinkle them with a little salt and white pepper, and roll them in flour or cracker dust. Heat four tablespoonfuls of olive-oil in the blazer, and when it is boiling hot, drop in the oysters. Turn them when brown on one side and cook on the other. Lift out with a fork. Pass sliced lemon with 44 €$t C0aftngs<©t0# JJupper them. Those people who have a preju- dice against oil may use butter in its place. STEWED OYSTERS. Cook together a tablespoonf ul of butter and one of flour in the blazer. Add to it one pint of oyster liquor, and when this is boiling hot, put in twenty-five oysters. As soon as the edges crimp they are done. Season with salt and white pepper and two grates of a nutmeg. CURRIED OYSTERS. One solid pint oysters. Half pint oyster liquor. Half pint milk. Two teaspoonfuls curry powder. Two tablespoonfuls butter. One tablespoonful flour. Half teaspoonful onion juice. One small teaspoonful salt. &VBUxts, Cfame, §cMop* 45 Put in the butter and onion juice, add the flour and curry powder, and when the mixture bubbles, stir in the oyster liquor and the milk. When the sauce is smooth and boils, put in the oysters, and cook until they plump and the edges crimp, which will be in about four minutes. OYSTERS A LA POULETTE. Thirty oysters. One pint cream. One tablespoonful butter. One tablespoonful flour. Half teaspoonful salt. Saltspoonful white pepper. Three grates of a nutmeg. Cook together the butter and flour, add the cream, stirring constantly. When it boils, put in the oysters, and cook about four minutes. When they are plump, season, and cerve on toast or crackers. 46 Z$z €0afmg;;©t00 JJupper FRICASSEED OYSTERS WITH MUSHROOMS. Thirty oysters. Half cupful mushrooms, sliced. One tablespoonful butter. One tablespoonful flour. Three gills cream. One gill mushroom liquor. Yolks of two eggs. Scant teaspoonful salt. Pinch of white pepper. Cook together the butter and flour over hot water, pour upon them the cream and the mushroom liquor, put in the oysters and the mushrooms, and when the former begin to plump, stir in the beaten yolks of the eggs, very slowly. Unless this is done with great caution the sauce will curdle. Cook them only a minute, until the raw yellow becomes creamy, season, and serve. These are especially nice upon Graham toast. &V&tm, Cfame, ^caffo^g 47 DEVILLED OYSTERS. Twenty oysters. One tablespoonful olive-oil, or melted butter. One gill oyster liquor. One teaspoonful Worcestershire sauce. Pinch cayenne. Half teaspoonful salt. Half teaspoonful curry powder. Mix all the ingredients except the oys- ter liquor and oysters in the blazer before you light the lamp. As soon as they begin to heat over the flame, put in the liquor, and when this boils add the oys- ters. Turn them two or three times, and cook until plump. LITTLE PIGS IN BLANKETS. Choose large, plump oysters, and wrap about each a thin slice of corned pork 4& Zfc Cfafin&ffiizfy puppet or fat bacon, pinning it with a wooden tooth-pick. Lay them in the heated blazer, and cook until the pork or bacon is crisj}. OYSTER CRABS. Heat two tablespoonfuls of butter

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