Virginia Creamed Oysters

Ingredients

• 3 or 4 oysters
• 2 tablespoons of butter
• 2 tablespoons of flour
• a cup of oyster liquor
• 1 of cream
• a tiny pinch of baking soda
• salt
• white pepper

Method

1. 1

   Lay 3 or 4 oysters on a nappy or clam shell.

2. 2

   Have ready a sauce made by cooking together 2 tablespoons each of butter and flour, until they bubble, and pouring on them, then a cup of oyster liquor, and 1 of cream; add a tiny pinch of baking soda to the cream, and stir over the fire in a double boiler until you have a thick, smooth sauce.

3. 3

   Season to taste with salt and white pepper, beat up hard once, and pour over the oysters in the shells or the nappies.

4. 4

   Set in the oven, and after the shells or dishes are hot, bake for about 5 minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 163. The excerpt below is the record exactly as published.

VIRGINIA CREAMED OYSTERS.— Lay 3 or 4 oysters on a nappy or clam shell. Have ready a sauce made by cooking to- gether 2 tablespoons each of butter and flour, until they bubble, and pouring on them, then a cup of oyster liquor, and 1 of cream; add a tiny pinch of baking soda to the cream, and stir over the iire in. a double boiler until you have a thick, smooth sauce. Season to taste with salt and white pepper, beat up hard once, and pour over the oysters in the shells or the nappies. Set in the oven, and after the shells or dishes are hoc, bake for about 5 minutes.- — Mrs. Marie Humphrey, 3446 S. State St., Chicago, 111. OYSTER CROQUETTES.— Chop ^ pt. raw oysters and ^ pt. of cooked veal very fine. Soak 3 tablespoons of cracker crumbs in oyster liquor, and then mix all the ingredients, adding 1 tablespoon of onion juice, 1 tablespoon butler, melted, and shape. Dip in yolks of 2 eggs and roll in bread crnmbs, and fry as usual. — Mrs. Conklin, 914 N. Sth Ave., Maywood, 111. CURRIED OYSTERS.— Melt 1 tablespoon of butter, add 1 tablespoon of flour, 1 scant teaspoon of curry powder, ^ cup each of oyster liquor and thin cream. When thick add 1 tablespo^)n of grated apple, 1 cup of oysters, 10 drops of onion juice, and Yz tea- spoon of salt; serve on toast. — Eloise Jersning.^, Winnetka, 111. OYSTER CUTLETS.— Soak 2 tablespoons of fine cracker crumbs in the oyster liquor, chop ^ pt. of oysters, and add them to the soaked crumbs; add 1 cup fine, chopped, cooked chicken, 1 teaspoon of salt, and a little pepper. Put 1 tablespoon of butter in a fryin-pan, when melted add 1 tablespoon of flour

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