pescatariannut-freesoy-free
Steamed Oysters
From Buckeye cookery, 1892
Serves 3
Serve at once and eat hot.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Buckeye cookery (1892), page 171. The excerpt below is the record exactly as published.
STEAMED OYSTERS. Lay some oysters in the shell in some air-tight vessel, placing the upper shell downward so the liquor will not run out when they open. Set them over a pot of boiling water (where they will get the steam), and boil hard for twenty minutes; if the oysters are open they are done; if not, steam till they do open. Serve at once and eat hot, with salt and a bit of butter. Or, wash and drain one quart select oysters, put in pan and place in steamer over boiling water, cover and steam till oysters are plump with edges ruffled; place in heated dish with butter, pepper and salt, and serve. WALLED OYSTERS. Make a wall one and one-half inches high and three-quarters wide of one quart nicely mashed and seasoned potatoes, just inside raised edge of platter, glaze it by covering with beaten egg and placing in oven for a few minutes. Place the liquor from one quart oysters in porcelain kettle, let boil, skim well, then add oysters seasoned with salt, boil up once, skim out oysters (milk or water can be added ta the liquor, then seasoned with butter and pepper, and served as soup), and add them to a cream dressing made by putting a tea-cup rich cream, butter size of half an egg, and a little pepper and tea- spoon salt in a pan placed within a vessel of boiling water; when hot add two ounces of flour
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