ESCALLOPED OYSTERS.— Koll 1 quart of crackers fine with
the rolling pin. Grease the baking dish as you would before baking a
cake in it. Put a layer of cracker crumbs in the dish; drain the liq-
uor from the oysters and add twice the quantity of milk to it; mois-
ten the crumbs with some of this, then put in a layer of oysters with
a seasoning of salt, x^epper and bits of butter. Put in the layers of
crumbs alternately with the oysters in this way until all are in, with
a layer of crumbs and bits of butter on top. Beat 1 egg and add to
it the remainder of the milk and oyster liquor, or if none remains,
add a little milk to the egg and pour it over all. Put a cover over
it and bake -^ hour; then remove the cover and bake ^ hour longer
FRIED OYSTERS — Take large sized oysters, parboil slightly,
drain, sprinkle with pepper✪ Escalloped Oysters and salt and cool 20 minutes. Then
roll each one separately in bread crumbs, then in beaten eggs and
90 V SHELLFISH
milk mixed, then again season, and again roll in bread crumbs. Put
into smoking hot fat and fry 1 minute; take out, lay on paper to ab-
sorb surplus grease, garnish and serve.
They can also be fried in the frying-pan. Prepare as above, roll
in cracker crumbs only, and fry on each side until brown, using but-
ter for the fat.
FRICASSEE OF OYSTERS — Put about 75 oysters on the fire in
their liquor and an equal quantity of chicken broth ; add the juice of
1 lemon, and when all comes to a boil, remove from the fire; in an-
other steW'pan put a tablespoon of butter, 1^ tablespoons of flour;
stir them together carefully so as not to color; add, slowly, the liquor
and oysters from the other stew-pan, then the beaten yolks of 4
eggs, 1 saltspoon of white pepper and salt mixed, 1 tablespoon of
chopioed parsle✪ Fricassee of Oystersy; let the mixture become thoroughly hot, but do not
boil; serve as soon as x)ossible.
OYSTER FRITTERS.— Have ready a batter made as follows:
Dissolve 1 heaping tablespoon of butter 'n 4 tablespoons of water or
oyster liquor, and stir to this 1-| tablespoons of sifted flour; mix well
over the fire. Take it off and mix in, one after the other, 3 eggs, and
a little salt. Beard and scald the oysters, dip each into the batter,
fry lightly in smoking hot fat✪ Oyster Fritters, and serve.
OYSTERS ON THE HALF SHELL Do not open them until
just before they are served, and then leave each one in half the shell.
Allow about h doz. large oysters for each guest. Put them on a din-
ner plate, and in the center of the dish put 1 or 2 slices of lemon cut
thin✪ Oysters on the Half Shell.
OYSTERS AND MACARONI — Take some macaroni, boil until
soft, put a layer into a baking dish, then put in a layer of oysters;
season with salt, pepper and butter✪ Oysters and Macaroni, and so on with alternate layers
of macaroni and oysters, until the dish is full. Then bake till
brown, and serve.
OYSTER OMELET.— Beat the yolks and whites of 6 eggs separ-
ately; to the yolks add ^ cup of rich milk or thin cream, a little salt,
and 12 oysters, chopped fine. Put butter in your frying=pan✪ Oyster Omelet, as for
an ordinary omelet, and allow it to heat while you are mixing the
whites of the eggs with the rest of the ingredients. Mix the whole
lightly and turn into the pan. Shake to prevent burning, and as
soon as the omelet is set, or begins to be firm, turn one half over the
other half quickly, slip on to a hot platter and serve at once. Good,
but not as economical as many dishes.
Page 65 · 7 recipe records on this page
Presented as published in 1902. 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
ESCALLOPED OYSTERS.— Roll 1 quart of crackers fine with the rolling pin. Grease the baking dish as you would before baking a cake in it. Put a layer of cracker crumbs in the dish; drain the liquor from the oysters and add twice the quantity of milk to it; moisten the crumbs with some of this, then put in a layer of oysters with a seasoning of salt, pepper and bits of butter. Put in the layers of crumbs alternately with the oysters in this way until all are in, with a layer of crumbs and bits of butter on top. Beat 1 egg and add to it the remainder of the milk and oyster liquor, or if none remains, add a little milk to the egg and pour it over all. Put a cover over it and bake 1/2 hour; then remove the cover and bake 1/4 hour longer
FRIED OYSTERS — Take large sized oysters, parboil slightly, drain, sprinkle with pepper and salt and cool 20 minutes. Then roll each one separately in bread crumbs, then in beaten eggs and
milk mixed, then again season, and again roll in bread crumbs. Put into smoking hot fat and fry 1 minute; take out, lay on paper to absorb surplus grease, garnish and serve.
They can also be fried in the frying-pan. Prepare as above, roll in cracker crumbs only, and fry on each side until brown, using butter for the fat.
FRICASSEE OF OYSTERS — Put about 75 oysters on the fire in their liquor and an equal quantity of chicken broth ; add the juice of 1 lemon, and when all comes to a boil, remove from the fire; in another stew-pan put a tablespoon of butter, 1^ tablespoons of flour; stir them together carefully so as not to color; add, slowly, the liquor and oysters from the other stew-pan, then the beaten yolks of 4 eggs, 1 saltspoon of white pepper and salt mixed, 1 tablespoon of chopioed parsley; let the mixture become thoroughly hot, but do not boil; serve as soon as possible.
OYSTER FRITTERS.— Have ready a batter made as follows: Dissolve 1 heaping tablespoon of butter 'n 4 tablespoons of water or oyster liquor, and stir to this 1-| tablespoons of sifted flour; mix well over the fire. Take it off and mix in, one after the other, 3 eggs, and a little salt. Beard and scald the oysters, dip each into the batter, fry lightly in smoking hot fat, and serve.
OYSTERS ON THE HALF SHELL Do not open them until
just before they are served, and then leave each one in half the shell. Allow about h doz. large oysters for each guest. Put them on a dinner plate, and in the center of the dish put 1 or 2 slices of lemon cut thin.
OYSTERS AND MACARONI — Take some macaroni, boil until soft, put a layer into a baking dish, then put in a layer of oysters; season with salt, pepper and butter, and so on with alternate layers of macaroni and oysters, until the dish is full. Then bake till brown, and serve.
OYSTER OMELET.— Beat the yolks and whites of 6 eggs separately; to the yolks add ^ cup of rich milk or thin cream, a little salt, and 12 oysters, chopped fine. Put butter in your frying-pan, as for an ordinary omelet, and allow it to heat while you are mixing the whites of the eggs with the rest of the ingredients. Mix the whole lightly and turn into the pan. Shake to prevent burning, and as soon as the omelet is set, or begins to be firm, turn one half over the other half quickly, slip on to a hot platter and serve at once. Good, but not as economical as many dishes.
Records on this page
Escalloped OystersFried OystersFricassee of OystersOyster FrittersOysters on the Half ShellOysters and MacaroniOyster Omelet