SHELL^FISH 91 PANNED OYSTERS — Kemove the crust from thin slices of stale bread, toast it, cut it in pieces, and fit them into muflSn or patty=pan8; moisten with oyster liquor; put oysters on the toast, sprinkle with pepper, and put a bit of butter on each one✪ Panned Oysters; cover with a dripping-pan, or any convenient cover to prevent the escape of steam, and cook in a quick oven; they will be done when the oysters curl (in 6 or 8 minutes). Then sprinkle with salt, and serve hot. OYSTER PATTIES — Make a rich puff paste and bake it in earthen sauce=dishes. Wash nice fresh oysters in warm, salted water; drain and put in a sauce=pan, with a piece of butter, a little salt, pepper, and nutmeg, if liked✪ Oyster Patties. Cook them only until they are plump, stirring with a silver fork while plumping; when cold, fill the crusts and send to the table. If liked hot, the crusts can be filled, before baking, with the plumped oysters, and sent from the oven to the table. OYSTER PIE — Line a deep pie-dish with puff paste; dredge with flour; pour in 1 pint of oysters, season with butter, salt, pepper, and sprinkle a little flour✪ Oyster Pie over the oysters; pour on some oyster liquor and cover with a crust, with a hole in the top for steam to escape. Bake 30 minutes. PICKLED OYSTERS.— Put 100 oysters in a sauce^pan, and let them simmer gently in their own liquor for about 10 minutes; take them out one by one, put in jars, and when cold, cover with a pickle made as follows: Measure the oyster liquor and add to it the same amount of vinegar, and for each cup of vinegar, add 1 blade of pounded mace, 12 cloves, and a strip of lemon peel✪ Pickled Oysters; boil 5 minutes, and when cold, pour it over the oysters and cover closely. PIGS IN BLANKETS. — Choose large oysters, season with pep- per and salt; wrap each one in a slice of bacon cut very thin, and fasten with a wooden toothpick. Cook in a hot frying=pan just long enough to crisp the bacon. Have small pieces of toast ready, put each "pig" on one, without removing the skewer; serve at once. RAW OYSTERS — In cold weather these are much better to lie a short time in warm salted water; this takes the chill from the juice of the oyster, and they are more agreeable than when very cold, as they will be in winter. They may be eaten with just salt, pepper✪ Pigs in Blankets, and vinegar, but some persons like them served with one of the ap- petizing sauces. Nice bread and butter sandwiches are good with raw oysters. At large dinners where raw oysters are served, they are some- 92 SHELLFISH times brought to each individual place before the company is seated. It is a pleasant and homelike way for the host to serve them from a platter before him, on small dessert^plates. Drain the oysters well, arrange them on a platter, sprinkle with salt and pepper and slice lemon over them. Thin slices of buttered brown bread may be served with the oysters. Let them stand in the ice chest ^ hour before serving. STEAMED OYSTERS — Drain them, lay on a plate and set in the steamer, and steam for about 10 minutes till they look white and plump. Use the liquid for a dressing; beat it, mix with an equal quantity of cream, and thicken it with a little corn=starch.

AI-modernized reading of the original text

PANNED OYSTERS — Remove the crust from thin slices of stale bread, toast it, cut it in pieces, and fit them into muffin or patty-pans; moisten with oyster liquor; put oysters on the toast, sprinkle with pepper, and put a bit of butter on each one; cover with a dripping-pan, or any convenient cover to prevent the escape of steam, and cook in a quick oven; they will be done when the oysters curl (in 6 or 8 minutes). Then sprinkle with salt, and serve hot. OYSTER PATTIES — Make a rich puff paste and bake it in earthen sauce-dishes. Wash nice fresh oysters in warm, salted water; drain and put in a sauce-pan, with a piece of butter, a little salt, pepper, and nutmeg, if liked. Cook them only until they are plump, stirring with a silver fork while plumping; when cold, fill the crusts and send to the table. If liked hot, the crusts can be filled, before baking, with the plumped oysters, and sent from the oven to the table. OYSTER PIE — Line a deep pie-dish with puff paste; dredge with flour; pour in 1 pint of oysters, season with butter, salt, pepper, and sprinkle a little flour over the oysters; pour on some oyster liquor and cover with a crust, with a hole in the top for steam to escape. Bake 30 minutes. PICKLED OYSTERS.— Put 100 oysters in a sauce-pan, and let them simmer gently in their own liquor for about 10 minutes; take them out one by one, put in jars, and when cold, cover with a pickle made as follows: Measure the oyster liquor and add to it the same amount of vinegar, and for each cup of vinegar, add 1 blade of pounded mace, 12 cloves, and a strip of lemon peel; boil 5 minutes, and when cold, pour it over the oysters and cover closely. PIGS IN BLANKETS. — Choose large oysters, season with pepper and salt; wrap each one in a slice of bacon cut very thin, and fasten with a wooden toothpick. Cook in a hot frying-pan just long enough to crisp the bacon. Have small pieces of toast ready, put each "pig" on one, without removing the skewer; serve at once. RAW OYSTERS — In cold weather these are much better to lie a short time in warm salted water; this takes the chill from the juice of the oyster, and they are more agreeable than when very cold, as they will be in winter. They may be eaten with just salt, pepper, and vinegar, but some persons like them served with one of the appetizing sauces. Nice bread and butter sandwiches are good with raw oysters. At large dinners where raw oysters are served, they are sometimes brought to each individual place before the company is seated. It is a pleasant and homelike way for the host to serve them from a platter before him, on small dessert-plates. Drain the oysters well, arrange them on a platter, sprinkle with salt and pepper and slice lemon over them. Thin slices of buttered brown bread may be served with the oysters. Let them stand in the ice chest ^ hour before serving. STEAMED OYSTERS — Drain them, lay on a plate and set in the steamer, and steam for about 10 minutes till they look white and plump. Use the liquid for a dressing; beat it, mix with an equal quantity of cream, and thicken it with a little corn-starch.

Records on this page

Panned OystersOyster PattiesOyster PiePickled OystersPigs in Blankets

The household cook book