Stewed Oysters on Toast

Ingredients

• two dozen oysters
• whole pepper
• two blades of mace
• three cloves
• a piece of butter
• a tablespoonful of flour
• well-buttered bread

Method

1. 1

   Strain the oyster liquor, add spices, and heat.

2. 2

   Mix flour with butter, stir into the boiling liquor, then add oysters and cook for five minutes.

3. 3

   Serve over toasted bread.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 14. The excerpt below is the record exactly as published.

STEWED OYSTEES ON TOAST. Take the oysters from their liquor, let it settle; then strain and add some whole pepper, two blades of mace, and three cloves, and put over a moderate fire in a block-tin covered sauce-pan; mix a little flour with a pièce of butter, as large as a hen's egg for two dozen oysters, and stir in the boiling liquor; remove any seum which may rise, then put in the oysters and let them cook for five minutes. Line a hot oyster dish with toasted, well-buttered bread, and pour over it the boiling oysters. Only rich juicy oysters will stew to advantage. MSlk is always an improvement, but in this receipt it can be dispensed with; if, however, it is convenient pour in a half a pint just as the oysters are put in to boil, as earlier it might curdle. OYSTER TOAST. A nice little dish for a luncheon or a late supper. Scald a quart of oysters in their own liquor, take them LA CUISINE CREOLE. 29 out and pound or chop them to a paste; add a little cream or fresh butter, and some pepper and sait. Qet ready some thin slices of toast moîstened wîth boîlîng water, and spread with fresh butter; then, spread over the butter the oyster paste. Put a thin slîce of fresh eut lemon on each pièce, and lay parsley on the platter. Serve this very hot or it will not be good. SCALLOPED OYSTBBS. — NO. 1. Lay the oysters in a shallow pan or dish with a little of their own liquor, some pepper, sait, chopped parsley, butter, and grated bread erumbs. Hâve a layer of bread crumbs on the top of the pan, and set it in the oven to bake a light brown. They should be served hot with tomato or walnut catsup poured over them. SCALLOPED OYSTEES. — ^NO. 2. Procure any quantity of oysters desired, and place in a baking dish; put alternate layers of oysters and pounded crackers; season each layer with sait, pepper and butter. When fiUed, pour on enough milk to soak the crackers, and bake forty minutes. Serve hot. OYSTERS FEIED. Take large oysters from their own liquor; dry and lay them in a towel till you beat, very hot, a cup of lard in a thick-bottomed pan. Dip each oyster in wheat flour, or roUed cracker, until it will hold no more; then lay it in the pan. The fire must be moderate, or the oysters will scorch before cooking through. They will brown on one side in five minutes, then turn them. Oysters may be dipped in beaten egg and roUed cracker, and then f ried. 30 LA CUISINE CREOLE. OYSTBE PICKLE. VBEY EASY AND NICE. Wash four dozen oysters; let them be fine and large, with plenty of theîr own liquor. Pick them carefuUy, strain their liquor and to it add a dessertspoonful of pepper, two blade» of mace, a tablespoonf ul of sait, and a cup of strong wlne vinegar. Simmer the oysters in this flve minutes, then put them in small jars. Boil thé pickle again, and when cold add acup of f resh vinegar ; and fill up the jars, cork them, and set away for use. VEAL SWEETBREAD AND OYSTEE PIE. The sweetbread of veal is the most délicate part of the animal. Boil it tender, season with pepper, sait and butter; put in two dozen oysters; thicken their juice with a cup of cream, a tablespoonf ul of butter, the yolks of two hard-boiled eggs, and a tablespoonful of flour

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