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✪ Stewed Oysters (In Milk or Cream) and
take the saucepan from the fire. Serve with oyster or cream crackers.
Serve while hot.
If thickening is preferred, stir in a little flour or two tablespoonfuls of
cracker crumbs.
PLAIN OYSTER STEW.
Same as milk or cream stew, using only oyster liquor and water instead
of milk or cream, adding more butter after taking up,
OYSTER SOUP.
For oyster soup, see Soups.
DRY OYSTER STEW.
Take six to twelve large oysters and cook them in half a pint of their
own liquor ; season with butter✪ Dry Oyster Stew and white pepper ; cook for five minutes,
stirring constantly. Serve in hot soup plates or bowls.
Fulton Market, New York.
BOSTON FRY.
Prepare the oysters in egg batter and fine cracker meal ; fry in butter
over a slow fire for about ten minutes ; cover the hollow of a hot platter
with tomato sauce ; place the oysters in it, but not covering ; garnished
with chopped parsley✪ Boston Fry sprinkled over the oysters. Boston Oyster House.
SHELLFISH.
71
BEOILED OYSTERS.
Dry a quart of oysters in a cloth, dip each in melted butter well pep-
pered ; then in beaten egg, or not, then in bread or cracker crumbs✪ Broiled Oysters, also
peppered. Broil on a wire broiler over live coals three to five minutes.
Dip over each a little melted butter. Serve hot.
ROAST OYSTERS IN THE SHELL. No. 1.
Select the large ones, those usually termed “ Saddle Eocks,” formerly
known as a distinct variety, but which are now but the large oysters
selected from any beds ; wash and wipe them, and place with the upper or
deep shell down, to catch the juice, over or on live coals. When they
open their shells remove the shallow one, being careful to save all the
juice in the other ; place them, shells and all, on a hot platter, and send to
table hot, to be seasoned by each person with butter✪ Roast Oysters in the Shell No. 1 and pepper to taste.
If the oysters are fine, and they are just cooked enough and served all hot,
this is, par excellence, the style.
OYSTER ROAST. No. 2.
Put one quart of oysters in a basin with their own liquor and let them
boil three or four minutes; season with a little salt, pepper and a heaping
spoonful of butter✪ Oyster Roast No. 2. Serve on buttered toast.
STEAMED OYSTERS.
Wash and drain a quart of counts or select oysters; put them in a
shallow pan and place in a steamer over boiling water; cover and steam
till they are plump, with the edges ruffled, but no longer. Place in a
heated dish, with butter, pepper and salt, and serve.
Baltimore Style.
STEAMED OYSTERS IN THE SHELL. ✪ Steamed Oysters
Page 41 · 8 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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 teacupful 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 and take the saucepan from the fire. Serve with oyster or cream crackers. Serve while hot.
If thickening is preferred, stir in a little flour or two tablespoonfuls of cracker crumbs.
PLAIN OYSTER STEW.
Same as milk or cream stew, using only oyster liquor and water instead of milk or cream, adding more butter after taking up,
OYSTER SOUP.
For oyster soup, see Soups.
DRY OYSTER STEW.
Take six to twelve large oysters and cook them in half a pint of their own liquor ; season with butter and white pepper ; cook for five minutes, stirring constantly. Serve in hot soup plates or bowls.
Fulton Market, New York.
BOSTON FRY.
Prepare the oysters in egg batter and fine cracker meal ; fry in butter over a slow fire for about ten minutes ; cover the hollow of a hot platter with tomato sauce ; place the oysters in it, but not covering ; garnished with chopped parsley sprinkled over the oysters. Boston Oyster House.
BROILED OYSTERS.
Dry a quart of oysters in a cloth, dip each in melted butter well peppered ; then in beaten egg, or not, then in bread or cracker crumbs, also peppered. Broil on a wire broiler over live coals three to five minutes. Dip over each a little melted butter. Serve hot.
ROAST OYSTERS IN THE SHELL. No. 1.
Select the large ones, those usually termed “ Saddle Eocks,” formerly known as a distinct variety, but which are now but the large oysters selected from any beds ; wash and wipe them, and place with the upper or deep shell down, to catch the juice, over or on live coals. When they open their shells remove the shallow one, being careful to save all the juice in the other ; place them, shells and all, on a hot platter, and send to table hot, to be seasoned by each person with butter and pepper to taste. If the oysters are fine, and they are just cooked enough and served all hot, this is, par excellence, the style.
OYSTER ROAST. No. 2.
Put one quart of oysters in a basin with their own liquor and let them boil three or four minutes; season with a little salt, pepper and a heaping spoonful of butter. Serve on buttered toast.
STEAMED OYSTERS.
Wash and drain a quart of counts or select oysters; put them in a shallow pan and place in a steamer over boiling water; cover and steam till they are plump, with the edges ruffled, but no longer. Place in a heated dish, with butter, pepper and salt, and serve.
Baltimore Style.
STEAMED OYSTERS IN THE SHELL.
Records on this page
Stewed Oysters (In Milk or Cream)Dry Oyster StewBoston FryBroiled OystersRoast Oysters in the Shell No. 1Oyster Roast No. 2Steamed OystersSteamed Oysters in the Shell