Walled Oysters

Ingredients

• one quart nicely mashed and seasoned potatoes
• one quart oysters
• a tea-cup rich cream
• butter size of half an egg
• teaspoon salt
• a little pepper
• two ounces of flour

Method

1. 1

   Make a wall of mashed potatoes one and one-half inches high and three-quarters wide on a platter.

2. 2

   Glaze with beaten egg and place in the oven for a few minutes.

3. 3

   Boil the liquor from the oysters, skim, add oysters seasoned with salt, boil up once, skim out oysters.

4. 4

   Add to a cream dressing made by heating cream, butter, and seasoning in a pan over boiling water, then add flour mixed smooth in some cream or milk, and let cook till thickened.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 172. The excerpt below is the record exactly as published.

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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