Stewed Oysters (In Milk or Cream)

Ingredients

• two quarts of oysters
• a small teacupful of hot water
• two tablespoonfuls of butter
• a pint of boiling milk
• a little salt
• a little pepper

Method

1. 1

   Drain oyster liquor, mix with hot water, season, and boil.

2. 2

   Add oysters, let them boil, then add butter and boiling milk.

3. 3

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 39. The excerpt below is the record exactly as published.

a little pepper and salt; squeeze in a lemon, and warm these over the fire enough to melt the butter, set it to cool, and sheet your patty pan or a plate or dish with good puff paste, then put in your lobster, and cover it with a paste; bake it within three-quar- ters of an hour before you want it; when it is baked, cut up your cover, and warm up the other half of your sauce above mentioned, with a little butter, to the thickness of cream, and pour it over your patty, with a little 68 SHELL-FISH. squev=^2ed lemon; cut your cover in two, and lay it on the top, two inches distant, so that what is under may be seen. You may bake crawfish, shrimps or prawns the same way; and they are all proper for plates or little dishes for a second course. LOBSTER A LA NEWBTJRG. Take one whole lobster, cut up in pieces about as large as a hickory nut. Put in the same pan with a piece of butter size of a walnut, season with salt and pepper to taste, and thicken with heavy cream sauce; add the yolk of one egg and two oz. of sherry wine. Cream sauce for above is made as follows: 1 oz. butter, melted in saucepan; 2 oz. fiour, mixed with butter; thin down to proper consistency with boiling cream. Rector’s Oyster House, Chicago. BAKED CRABS. Mix with the contents of a can of crabs, bread crumbs or pounded crackers. Pepper and salt the whole to taste; mince some cold ham; have the baking pan well buttered, place therein first a layer of the crab meat, prepared as above, then a layer of the minced ham, and so on, alternating until the pan is filled. Cover the top with bread crumbs and bits of but- ter, and bake. DEVILED CRABS. Half a dozen fresh crabs, boiled and minced, two ounces of butter, one small teaspoonful of mustard powder; cayenne pepper and salt to taste. Put the meat into a bowl and mix carefully with it an equal quantity of fine bread crumbs. Work the butter to a light cream, mix the mustard well with it, then stir in very carefully, a handful at a time, the mixed crabs, a tablespoonful of cream, and crumbs. Season to taste with cayenne pepper and salt; fill the crab shells with the mixture, sprinkle bread crumbs over the tops, put three small pieces of butter upon the top of each, and brown them quickly in a hot oven. They will puff in baking and will be found very nice. Half the quantity can be made. A crab shell will hold the meat of two crabs. CRAB CROaiTETTES. Pick the meat of boiled crabs and chop it fine. Season to taste with pepper, salt and melted butter. Moisten it well with rich milk or cream, then stiffen it slightly with bread or cracker crumbs. Add two or three well-beaten eggs to bind the mixture. Form the croquettes, egg and SHELL-FISH. 69 bread crumb them and fry them delicately in boiling lard. It is better to use a wire frying basket for croquettes of all kinds. TO MAKE A CRAB PIE. Procure the crabs alive, and put them in boiling water, along with some salt. Boil them for a quarter of an hour or twenty minutes, accord- ing to the size. When cold pick the meat from the claws and body. Chop all together, and mix it with crumbs of bread, pepper and salt, and a little butter. Put all this into the shell and brown in a hot oven. A crab shell will hold the meat of two crabs. CRABS. (Soft Shell.) Crabs may be boiled as lobsters. They make a fine dish when stewed. Take out the meat from the shell, put it into a saucepan with butter, pep- per, salt, a pinch of mace and a very little water ; dredge with flour and let simmer flve minutes over a slow fire. Serve hot ; garnish the dish with the claws laid around it. The usual way of cooking them is frying them in plenty of butter and lard mixed ; prepare them the same as frying fish. The spongy substance from the sides should be taken off, also the sand bag. Fry a nice brown and garnish with parsley. OYSTERS. Oysters must be fresh and fat to be good. They are in season fron^ September to May. The small ones, such as are sold by the quart, are good for pies, fritters, or stews ; the largest of this sort are nice for frying or pickling for family use. FRIED OYSTERS. Take large oysters from their own liquor into a thickly folded napkin to dry them ; then make hot an ounce each of butter and lard in a thick- bottomed frying pan. Season the oysters with pepper and salt, then dip each one into egg and cracker crumbs rolled fine, until it will take up no more. Place them in the hot grease and fry them a delicate brown, turn- ing them on both sides by sliding a broad-bladed knife under them. Serve them crisp and hot. Boston Oyster House. Some prefer to roll oysters in corn meal and others use flour, but they are much more crisp with egg and cracker crumbs. 70 shell-fisb:. OYSTERS FRIED IN BATTER. Ingredients. — One-half pint of oysters, two eggs, one-half pint of milk, sufficient flour to make the batter ; pepper and salt to taste ; when liked, a little nutmeg ; hot lard. Scald the oysters in their own liquor, beard them, and lay them on a cloth to drain thoroughly. Break the eggs into a basin, mix the flour with them, add the milk gradually, with nutmeg and seasoning, and put the oysters in a batter. Make some lard hot in a deep frying pan ; put in the oysters one at a time ; when done, take them up with a sharp pointed skewer and dish them on a napkin. Fried oysters are frequently used for garnishing boiled fish, and then a few bread crumbs should be added to the flour. STEWED OYSTERS. (In Milk or Cream.) Drain the liquor from two quarts of oysters ; mix with it a small tea- cupful of hot water, add a little salt and pepper and set it over the fire in a saucepan. Let it boil up once, put in the oysters, let them come to a boil, and when they “ruffie” add two tablespoonfuls of butter. The instant it is melted and well stirred in, put in a pint of boiling milk

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