To Stew Oysters. — To stew oysters, open them and strain the
liquor. Put to them some grated stale bread, and a little pepper and
nutmeg. Throw them into the liquor, and add a glass of white wine✪ To Stew Oysters.
Let them stew but a short time, or they will be hard. Have ready
some slices of buttered toast with the crust off. When the oysters
are done, dip the toast in the liquor and lay the pieces around the
COOKERY RECIPES.
425
sides and in the bottom of a deep dish. Pour the oysters and Hquor
upon tht; toast, and send them to the table hot
Another Way. — Strain the oyster hquor ; rinse the bits of sheUs
off the oysters ; then turn the hquor back on the oysters, and put
them in a stewpan. Set them to boil up, then turn them on to but-
tered toast. Salt, pepper and butter to suit the taste.
To Fry Oysters. — Make a batter, then, having washed your oysters
and wipad them dry, dip them into the batter, and roll them in some
crupbs of bread or crackers finely beaten. Fry them as any other
fish. A simpler way to fry oysters is to drain them off the liquor;
roll each oyster in finely grated crackers, and fry in a hot pan with
sufficient fat. Salt and pepper before taking them up, and then upon
the dish add a little butter.
Oysters or Cl.-^m Fritters. — One and a half pints of milk ; one
and a quarter pounds of flour ; four eggs✪ Oysters or Clam Fritters — whites and yolks beaten
separately — whites stirred in lightly at first. Clams must be chopped
small ; oysters used whole.
Scolloped Oysters. — Three pmts of oysters will make two dishes.
First a layer of oysters ; then cover them with crackers rolled fine
with a little butter, pepper, salt✪ Scolloped Oysters, and with the liquor of the oysters.
Then another layer of oysters covered in the same way with crackers,
and put in the oven and bake. Have them nicely browned on the top.
MEATS.
Broiling. — The utensils used for broiling need but little descrip-
tion. The common gridiron used in all our kitchens is the same as
it has been for ages past, although some little variety has been intro-
duced into its manufacture by the addition of grooves to the bars, by
means of which the liquid fat is carried into a small trough.
One point it is well to bear in mind, viz., that the gridiron should
be kept in a direction slanting toward the cook, so that as little fat
as possible may fall into the fire. It has been observed that broiling
is the most difficult manual office the general cook has to perform,
and one that requires the most unremitting attention ; for she may turn
426 THE HEARTHSTONE ; OR, LIFE AT HOME.
her back upon the stewpan or the spit, but the gridiron can never be
left with impunity. •
Frying. — This very favorite mode of cooking may be accurately
described as boiling in fat or oil.
Substances dressed in this way are generally well received, for
they introduce an agreeable variety, possessing as they do a peculiar
flavor.
By means of frying, cooks can soon satisfy many requisitions made
on them, it being a very expeditious mode of preparing dishes for
the table, and one which can be employed when the fire is not suffi-
ciently large for the purposes of roasting and boiling.
Page 270 · 3 recipe records on this page
Presented as published in 1883. 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
To Stew Oysters. — To stew oysters, open them and strain the liquor. Put to them some grated stale bread, and a little pepper and nutmeg. Throw them into the liquor, and add a glass of white wine. Let them stew but a short time, or they will be hard. Have ready some slices of buttered toast with the crust off. When the oysters are done, dip the toast in the liquor and lay the pieces around the
sides and in the bottom of a deep dish. Pour the oysters and liquor upon the toast, and send them to the table hot
Another Way. — Strain the oyster liquor ; rinse the bits of shells off the oysters ; then turn the liquor back on the oysters, and put them in a stewpan. Set them to boil up, then turn them on to buttered toast. Salt, pepper and butter to suit the taste.
To Fry Oysters. — Make a batter, then, having washed your oysters and wiped them dry, dip them into the batter, and roll them in some crumbs of bread or crackers finely beaten. Fry them as any other fish. A simpler way to fry oysters is to drain them off the liquor; roll each oyster in finely grated crackers, and fry in a hot pan with sufficient fat. Salt and pepper before taking them up, and then upon the dish add a little butter.
Oysters or Clam Fritters. — One and a half pints of milk ; one and a quarter pounds of flour ; four eggs — whites and yolks beaten separately — whites stirred in lightly at first. Clams must be chopped small ; oysters used whole.
Scolloped Oysters. — Three pints of oysters will make two dishes. First a layer of oysters ; then cover them with crackers rolled fine with a little butter, pepper, salt, and with the liquor of the oysters. Then another layer of oysters covered in the same way with crackers, and put in the oven and bake. Have them nicely browned on the top.
MEATS.
Broiling. — The utensils used for broiling need but little description. The common gridiron used in all our kitchens is the same as it has been for ages past, although some little variety has been introduced into its manufacture by the addition of grooves to the bars, by means of which the liquid fat is carried into a small trough.
One point it is well to bear in mind, viz., that the gridiron should be kept in a direction slanting toward the cook, so that as little fat as possible may fall into the fire. It has been observed that broiling is the most difficult manual office the general cook has to perform, and one that requires the most unremitting attention ; for she may turn
her back upon the stewpan or the spit, but the gridiron can never be left with impunity. •
Frying. — This very favorite mode of cooking may be accurately described as boiling in fat or oil.
Substances dressed in this way are generally well received, for they introduce an agreeable variety, possessing as they do a peculiar flavor.
By means of frying, cooks can soon satisfy many requisitions made on them, it being a very expeditious mode of preparing dishes for the table, and one which can be employed when the fire is not sufficiently large for the purposes of roasting and boiling.
Records on this page
To Stew OystersOysters or Clam FrittersScolloped Oysters