Savory Oysters

Ingredients

• 1 pint oysters
• 1 cup milk or Brown Stock
• 1/4 cup butter
• 1/4 cup flour
• 1 cup oyster liquor
• 1 1/2 teaspoon salt
• 1/2 teaspoon pepper
• few drops onion juice

Method

1. 1

   Parboil oysters, brown butter, add flour, and stir until well browned; then add oyster liquor, milk, seasonings, and oysters.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 104. The excerpt below is the record exactly as published.

SAVORY OYSTERS 1 pint oysters 1 cup milk or Brown Stock (p. 144) 14 cup butter 1% teaspoon salt 14 cup flour 1 teaspoon Anchovy Sauce or 1 cup oyster liquor Worcestershire Sauce YZ teaspoon pepper Parboil oysters (p. 251), brown butter, add flour, and stir until well browned; then add oyster liquor, milk, seasonings, and oysters. Add a few drops onion juice, if desired. Serves 4 to 6. 254 THE BOSTON COOKING-SCHOOL COOK BOOK OYSTERS A LA ASTOR 1 pint oysters 11% teaspoons lemon juice 2 tablespoons butter 11% teaspoons vinegar 1 teaspoon finely chopped shallot 1 teaspoon Worcestershire Sauce 1 tablespoon finely cut red pepper V4 teaspoon beef extract 2 tablespoons flour Salt and paprika Parboil oysters (p. 251), drain, and to liquor add enough water to make one cup liquid; then strain. Cook butter, shallot, and pepper 3 minutes, add flour, and pour on gradually, while stirring con- stantly, oyster liquor. Add seasonings and oysters. Remove oysters to small pieces of bread sautéed in butter on one side. Pour sauce over oysters and garnish with thin slices of cucumber pickles. OYSTERS A LA D’UXELLES 1 pint oysters V teaspoon lemon juice 2 tablespoons chopped mushrooms Few grains cayenne 2 tablespoons butter 1 egg yolk Vg teaspoon salt 2 tablespoons flour Parboil oysters (p. 251). Reserve liquor and strain. Add water to make 34 cup. Cook butter and mushrooms 5 minutes, add flour and oyster liquor gradually; cook 3 minutes. Add seasonings, oysters, and egg yolk. Serve on thin toast. Serves 4. OYSTERS A LA THORNDIKE 1 pint oysters Few grains cayenne 2 tablespoons butter Slight grating nutmeg 14 teaspoon salt 14 cup thin cream 2 egg yolks Clean and drain oysters. Melt butter, add oysters, and cook un- til oysters are plump. Add seasonings, cream, and egg yolks. Cook until sauce is slightly thickened, stirring constantly. Serve on toast. Serves 4. JACK’S OYSTER AND TRIPE RAGOUT 1 cup tripe, parboiled and cut in 3 tablespoons butter 34-inch pieces 4 tablespoons flour 1 cup small boiled onions 1% cups thin cream or top milk 2 cups oysters 2 egg yolks, slightly beaten Salt, pepper, paprika SHELLFISH 255 Make white sauce of butter, flour, and milk. Add tripe, onions, and oysters. Heat thoroughly, add egg yolks, and season to taste. Serve on toast. Serves 6 to 8. DEVILED OYSTERS ON HALF SHELLS 1 pint oysters Vg teaspoon nutmeg 1 tablespoon butter Few grains cayenne 3 shallots, finely chopped 1% teaspoon made mustard 2 tablespoons flour V4 tablespoon Worcestershire Sauce Y% cup milk 3 chopped mushroom caps 14 cup cream ¥ teaspoon chopped parsley 1% teaspoon salt 1 egg yolk Buttered cracker crumbs Wash and chop oysters. Cook shallots in butter 3 minutes, add flour, and stir until well blended; then add milk and cream. Bring to boiling point, add oysters and remaining ingredients, except egg yolk and crumbs, and simmer 12 minutes. Add egg yolk, put mixture in deep halves of oyster shells, cover with buttered crumbs, and bake 15 minutes. These may be served as a first course. OYSTERS AND MACARONI 1 pint oysters Flour 1% cups boiled macaroni (p. 380) 14 cup butter

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