Boston Cooking-School cook book

Clean oysters, wrap a thin slice of bacon around each, and fasten with small wooden skewers. Put in broiler, place broiler over dripping pan, and bake in hot oven until bacon is crisp and brown, turning once during cooking. Drain on brown paper. FRIED OYSTERS Clean selected oysters and dry between towels. Dip in Batter I (p. 392) or season with salt and pepper, dip in flour, egg, and cracker or stale bread crumbs, and fry in deep fat (375° F.). Drain on brown paper. Garnish with lemon and parsley. If desired, serve with Sauce Tyrolienne (p. 207) and Philadelphia Relish (p. 188). PANNED OYSTERS Clean 1 pint large oysters. Place in dripping pan small oblong pieces of toast, put an oyster on each piece, sprinkle with salt and pepper, and bake until oysters are plump. Serve with Lemon Butter (p. 203). Serves 4. FANCY ROAST Clean 1 pint oysters and drain from their liquor. Cook in chafing dish or omelet pan until oysters are plump and edges begin to curl. Shake pan to prevent oysters from adhering to pan, or stir with fork. Season with salt, pepper, and 2 tablespoons butter, and pour over small slices of toast. Garnish with toast points and parsley. Serves 4. OYSTER FRICASSEE 1 pint oysters 14 teaspoon salt Milk or cream Few grains cayenne 2 tablespoons butter 1 teaspoon parsley, finely chopped 2 tablespoons flour 1 egg, slightly beaten Parboil oysters (p. 251) and add enough cream to liquor to make a cupful. Melt butter, add flour, and pour on gradually hot liquid; stir until thickened and add salt, cayenne, parsley, oysters, and egg. Serves 4. CREAMED OYSTERS 1 pint oysters 14% cups White Sauce (p. 191) 1% teaspoon celery salt Parboil oysters (p. 251), drain, and add to White Sauce seasoned with celery salt. Serve on toast, in timbale cases, patty shells, or vol-au-vents. Add 14 cup sliced mushrooms, if desired. Ovyster liquor may replace an equal amount of milk, in making sauce. SAVORY OYSTERS 1 pint oysters 1 cup milk or Brown Stock (p. 144) 14 cup butter 1% teaspoon salt 14 cup flour 1 teaspoon Anchovy Sauce or 1 cup oyster liquor Worcestershire Sauce YZ teaspoon pepper Parboil oysters (p. 251), brown butter, add flour, and stir until well browned; then add oyster liquor, milk, seasonings, and oysters. Add a few drops onion juice, if desired. Serves 4 to 6. OYSTERS A LA ASTOR 1 pint oysters 11% teaspoons lemon juice 2 tablespoons butter 11% teaspoons vinegar 1 teaspoon finely chopped shallot 1 teaspoon Worcestershire Sauce 1 tablespoon finely cut red pepper V4 teaspoon beef extract 2 tablespoons flour Salt and paprika Parboil oysters (p. 251), drain, and to liquor add enough water to make one cup liquid; then strain. Cook butter, shallot, and pepper 3 minutes, add flour, and pour on gradually, while stirring constantly, oyster liquor. Add seasonings and oysters. Remove oysters to small pieces of bread sautéed in butter on one side. Pour sauce over oysters and garnish with thin slices of cucumber pickles. OYSTERS A LA D’UXELLES 1 pint oysters V teaspoon lemon juice 2 tablespoons chopped mushrooms Few grains cayenne 2 tablespoons butter 1 egg yolk Vg teaspoon salt 2 tablespoons flour Parboil oysters (p. 251). Reserve liquor and strain. Add water to make 34 cup. Cook butter and mushrooms 5 minutes, add flour and oyster liquor gradually; cook 3 minutes. Add seasonings, oysters, and egg yolk. Serve on thin toast. Serves 4. OYSTERS A LA THORNDIKE 1 pint oysters Few grains cayenne 2 tablespoons butter Slight grating nutmeg 14 teaspoon salt 14 cup thin cream 2 egg yolks Clean and drain oysters. Melt butter, add oysters, and cook until oysters are plump. Add seasonings, cream, and egg yolks. Cook until sauce is slightly thickened, stirring constantly. Serve on toast. Serves 4. JACK’S OYSTER AND TRIPE RAGOUT