Stewed Oysters, Etc.

Ingredients

• a dozen oysters
• a tablespoonful of butter
• the juice of half a lemon
• a gill of cream
• a tablespoonful of flour
• the yolk of one egg

Method

1. 1

   Blanch oysters in their liquor, remove them, add butter, lemon juice, cream, and flour.

2. 2

   Beat yolk of egg while sauce simmers, add egg, and simmer until thickens.

3. 3

   Place oysters in a hot dish, pour sauce over, sprinkle with parsley, and serve.

Nutrition per serving

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 5. The excerpt below is the record exactly as published.

e tablespoonful of butter in a stewpan till it boils but does not brown. Add two tablespoonfuls of flour ; when all is thoroughly mixed add one tea- spoonful of salt, one teaspoonful of celery salt, one saltspoonful of white pepper. Boil one quart of milk, and add the hot thickening. Bemove the bone and skin from one small can of salmon ; mince or chip it ; add the fish to the milk, which, when once boiled, serve immediately. 22 STATESMEN'S DISHES; FISH CHOWDER. BY MBS. BENJAMIN HARBISON. (Wife of the President.) }UT a medium-sized shad or white-fish, three or four potatoes, one onion and a quarter of a pound of bacon into small pieces. Fry the bacon and onions a light brown. Put a layer of potatoes in the saucepan, over that a layer of the fish, then a sprinkling of onions and bacon, then a layer of tomatoes; sprinkle with pepper and salt, alter- nating the layers until all is in. Add enough water to cover, place over a moderate fire and let simmer twenty-five minutes. Boil one pint of milk, thick- ening it with cracker crumbs ; let it stand a moment and then add to the chowder. Now stir for the first time, let boil an instant, season if not strong to taste, and serve hot. ^-^^-^T^S^ee <z^r2*£<^ AND HOW TO COOK THEM. 23 CODFISH BALLS. BT MRS. MELVILLE W. FULLER. (Wife of the Chief Justice of the Supreme Court.) QTJAL parts codfish and mashed potatoes jp thoroughly mixed with cooked red beets 1 chopped fine. Mold into balls, brown in the fat of salt pork, and garnish with the crisp bits of fried pork. 24 STATESMEN'S DISHES; FISH A LUCULLUS. BT MBS. JOHN W. NOBLE. (Wife of the Secretary of the Interior.) £LICE one middling-sized onion and fry it with one ounce of butter until it turns yellow ; add three or four pounds of fish (bass, pike, trout, or any fish having a firm and compact flesh) ; add, also, two carrots, two onions and one leek (all sliced), four stalks of parsley, one of thyme, one clove of garlic if to the taste, a bay-leaf, one clove, six pep- percorns and salt ; cover the whole with cold water ; set on a good but not brisk fire, and boil gently for about two hours. If the water is boiling away, add some, then strain and use. AND HOW TO COOK THEM. 2S FISH CHOWDER. BY MRS. JOHN SHERMAN. (Wife of Senator from Ohio.) ^OIL a codfish (any fish will answer) weighing about five pounds ; take out all the bones, and season lightly with pepper and salt ; take a quart of milk, put in five small onions, a bunch of thyme and parsley, a teaspoonful of salt, one-half tea- spoonful of white pepper, and one-half teaspoonful of grated nutmeg; simmer all together for fifteen min- utes, and then strain. Then return to the fire, and add one-quarter pound flour, one-quarter pound butter, and yolks of two eggs. Stir until it thickens, but do not let it get too thick. Then in your baking- dish put alternate layers of sauce and fish, having the sauce on top and bottom. Grate bread crumbs and Parmessan cheese over the top ; place in a moderate oven, and bake half an hour. (l£> . <S J^^i^c^L^C^ 26 STATESMEN'S DISHES; DEVILED CRABS. BY MES. M. 8. QUAY. (Wife of Senator from Pennsylvania.) OIL one dozen crabs twenty minutes; when cold, pick. Three eggs, well beaten, two tablespoonfuls Vienna bread crumbs, four of melted butter, one of olive oil, one tablespoonful of chopped parsley. Season with salt and pepper. Mix all together, using cream to moisten, and put back in the shells, which should be clean and dry. Dip in beaten eggs and Vienna bread crumbs and fry in hot lard to cover. AND HOW TO COOK TEEM. 27 BROILED OYSTERS ON TOAST. BY MBS. O. K. DAVI8, (Wife of Senator from Minnesota.) JAKE the largest oysters obtainable. Brush the wire oyster-broiler with softened butter, lay in the oysters and broil over a hot fire two or three minutes, basting once on each side with butter-brush. Dish side by side on a long slice of buttered toast in a dish. Garnish with lemon and parsley. 28 STATESMEN'S DISHES; BAKED FISH. BY MRS. J. E. CAMPBELL. (Wife of the Governor of Ohio.) ^LEAIST, rinse and wipe dry a white- fish, or any- fish, weighing three or four pounds ; rub the t$^P§ fish inside and out with salt and pepper, fill with a stuffing made like that for poultry, but drier ; tie the fish up and put in a hot pan with some drip- pings and a lump of butter, dredge with flour and lay over the fish a few slices of thin salt pork or bits of butter, and bake an hour and a half, basting occa- sionally. A6~*~4/*s£c*£4L~~ AND HOW TO COOK THEM. 29 STEWED OYSTERS, ETC. BY MRS. ROSWELL P. FLOWER. (Wife of Representative from New York.) ^LANCH a dozen oysters in their own liquor -r * salt and remove the oysters; add a table- spoonful of butter, the juice of half a lemon, a gill of cream and a tablespoonful of flour. Beat up the yolk of one egg

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