Prepare a square of buttered toast the
same as for Boston fancy and put it
in a hot bowl. Take a bastingspoon of
cream and put it into a bastingspoon of
clear oyster liquor that has been boiled
before, and add an ounce of best butter.
Cook the oysters in another saucepau.
When soft done dish them on the toast
in the bowl and pour the cream liquor
around.
Cost of material — 12 extra fine oys-
ters✪ Box Stew 24, cream 2, butter and toast 4,
table extras, lemon etc., 5; 35 cents.
Sells at 60 cents.
312— Oysters Sawteed in Butter.
Not necessary to use eggs. Drop the
oysters into a plate of cracker meal and
give them a good coating. Be careful not
to rub it off as it will not stick a second
time Drop an ounce of butter in the
frying pan, and when melted lay in the
oysters close together. Cook over a
brisk fire to get brown on one side with-
out hardening them. Lay a small plate
upside down on the oysters, turn over
the pan, then slide the cake of oysters
from the plate into the pan again without
letting them break apart, and brown the
other side. Serve on the plate set in
another plate. Ornament with lemon
and parsley. There are oval shaped
pans for such sautees as this, to be in
shape for a platter.
Cost of material — 12 medium oysters
7, butter 2, cracker meal 1, lemon and
parsley garnish 1, table extras 4, 16
cents.
313— Fried Oysters. Single Breaded.
Dry the oysters by pressing with a
napkin. Drop them into beaten egg^ in
which is a little salt, and out of that
into craker meal. Give them a good
coating by pressing, with care not to
rub, or leave a bare place for the grease
to get in. Drop them singly into a fry-
ing pan of hot lard . Fry brown in 2 or
3 minutes. Dish neatly in the middle
of a hot platter with a piece of lemon
and sprigs of parsley
Cost of material — oysters 12, eggs 3,
meal 1, lard to fry 2, lemon and parsley
garnish✪ Fried Oysters, Single Breaded 1, table extras 4; 23 cents.
Note — The way of frying oysters suc-
cessfully without the use of eggs has been
fully explained in a former receipt. It
needs more care than when eggs are used,
but may effect a great saving in the
season when eggs are dearest. Even
with that fried oysters are expensive
over the other methods of cooking be-
cause of the lard destroyed. At the
end of a meal the craker sediment will
have made the lard used dark and unfit
for further use, and if clarified of that
there still remains a sort of mucilage
from the oysters that makes the lard boil
over like butter melting, and almost use-
less. Consequently the charge for fries
is, and has to be, higher than for other
styles.
314 — Fried Oysters. Double Breaded
Out of their own liquor into cracker-
meal, coat well, dip in beaten egg and
then in cracker-meal again. Fry 4 or
5 minutes. Oysters look twice as large
as they really are, when double breaded.
Cost. — They take up more egg but
the expense is made up in the apparent
92
SAN FRANCISCO HOTEL GAZETTES
increase in the size, and when they are
carefully cooked of a light color and
crisp the double breading is preferred by
most customers.
315— Broiled Oysters, Bread-Crumbed
Page 97 · 5 recipe records on this page
Presented as published in 1886. 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
Prepare a square of buttered toast the same as for Boston fancy and put it in a hot bowl. Take a bastingspoon of cream and put it into a bastingspoon of clear oyster liquor that has been boiled before, and add an ounce of best butter. Cook the oysters in another saucepau. When soft done dish them on the toast in the bowl and pour the cream liquor around.
Cost of material — 12 extra fine oysters 24, cream 2, butter and toast 4, table extras, lemon etc., 5; 35 cents. Sells at 60 cents.
312— Oysters Sauteed in Butter.
Not necessary to use eggs. Drop the oysters into a plate of cracker meal and give them a good coating. Be careful not to rub it off as it will not stick a second time Drop an ounce of butter in the frying pan, and when melted lay in the oysters close together. Cook over a brisk fire to get brown on one side without hardening them. Lay a small plate upside down on the oysters, turn over the pan, then slide the cake of oysters from the plate into the pan again without letting them break apart, and brown the other side. Serve on the plate set in another plate. Ornament with lemon and parsley. There are oval shaped
pans for such sautees as this, to be in shape for a platter.
Cost of material — 12 medium oysters 7, butter 2, cracker meal 1, lemon and parsley garnish 1, table extras 4, 16 cents.
313— Fried Oysters. Single Breaded.
Dry the oysters by pressing with a napkin. Drop them into beaten egg in which is a little salt, and out of that into cracker meal. Give them a good coating by pressing, with care not to rub, or leave a bare place for the grease to get in. Drop them singly into a frying pan of hot lard . Fry brown in 2 or 3 minutes. Dish neatly in the middle of a hot platter with a piece of lemon and sprigs of parsley
Cost of material — oysters 12, eggs 3, meal 1, lard to fry 2, lemon and parsley garnish 1, table extras 4; 23 cents.
Note — The way of frying oysters successfully without the use of eggs has been fully explained in a former receipt. It needs more care than when eggs are used, but may effect a great saving in the season when eggs are dearest. Even with that fried oysters are expensive over the other methods of cooking because of the lard destroyed. At the end of a meal the craker sediment will have made the lard used dark and unfit for further use, and if clarified of that there still remains a sort of mucilage from the oysters that makes the lard boil over like butter melting, and almost useless. Consequently the charge for fries is, and has to be, higher than for other styles.
314 — Fried Oysters. Double Breaded
Out of their own liquor into crackermeal, coat well, dip in beaten egg and then in cracker-meal again. Fry 4 or 5 minutes. Oysters look twice as large as they really are, when double breaded.
Cost. — They take up more egg but the expense is made up in the apparent
increase in the size, and when they are carefully cooked of a light color and crisp the double breading is preferred by most customers.
315— Broiled Oysters, Bread-Crumbed
Records on this page
Box StewFried Oysters, Single BreadedFried Oysters, Double BreadedBroiled Oysters, Bread-CrumbedOysters Sawteed in Butter