A celebrated cook has discovered a way to have oyster flavor all the
year round. Take fresh, large, plump oysters, beard them and place
them in a vessel over the fire for a few moments in order to extract the
j h c e, then put them to cool, and chop thenr very fine with powdered
biscuit, mace, and finely minced lemon-peel ; pound them until they
become a paste ; make them up into thin cakes, place them on a sheet
of paper in a slow oven and let them bake until they become quite hard ;
pound them directly into powder, and place the powder in a dry tin box,
well covered ; keep in a dry place, and it will be very much appreciated
when the true oyster flavor is imparted to fish, sauces and dishes. This
makes a delicious sauce for fresh cod.
! The ways of preparing oysters are many, but this method is not
widely known : Take two dozen oysters and throw them in a large deep
dish ; then take a small bunch of parsley, chopped fine✪ Oyster Flavor Paste, a little lemon-
rind grated, half a nutmeg grated, and the crumbs of a stale French
roll, also grated ; let the latter be well incorporated, adding some
cayenne. Have in readiness the yolks of three fresh eggs beaten up
into a foam ; dip each oyster separately into the eggs and roll them into
the bread crumbs until they are all covered with a good coat. Put a
quarter of a pound of butter in the oven, till it is melted, arrange the
oysters in the pan, and turn them continually until they assume a per-
fect brown and crusty appearance. When fully cooked, serve them
with some celery, salt and thin slices of Graham bread and butter.
TO COOK CRABS.
To one dozen picked crabs add four rolled soda crackers, a piece of
melted butter, one beaten tgg, pepper and salt ; stir with a spoon and
make in cakes ; fry in hot lard.
612 SHELL FISH.
DEVILLED CRAB.
This is prepared the same as devilled lobster (page 614) — substituting
for the coral in the vinegar some pulverized cracker moistened first
with a tablespoonful of rich cream. Serve up in the back-shell of the
crab, or in a dish. Send in with cream crackers and stick a sprig of
parsley in the top of each heap, ranging the shells up on a large flat dish.
CRAB SALAD,
Mince the meat and dress as in lobster salad. Send in on the back-
shell of the crab.
CHOWDER.
Slice six large onions and fry in the gravy of fried salt pork ; cut five
pounds of bass or cod into strips about three inches long and one inch
thick and line the bottom of a pot with them ; scatter in a few slices of
onions, a little salt, half a dozen whole black peppers, one or two cloves,
a pinch of thyme and one of parsley, a tablespoonful of tomato or mush-
room catsup and six oysters✪ Chowder, then a layer of oyster crackers buttered
thickly and well soaked in milk, another layer of fish, onions, seasoning,
and so on until all are used up ; cover with water, boil slowly for an
hour and pour out. Serve with capers and sliced lemon. A cup of
oyster liquor added to the chowder while boiling improves it.
FRIED CLAMS.
Remove from the shell large soft-shell clams ; beat an egg well and
add two tablespoonfuls of water ; have the clams dried in a towel and
dip them first in the egg, then in finely-rolled cracker or bread crumbs,
and fry (longer than oysters) in sweet lard or butter.
CLAM CHOWDER. ✪ Clam Chowder
Page 505 · 4 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
A celebrated cook has discovered a way to have oyster flavor all the year round. Take fresh, large, plump oysters, beard them and place them in a vessel over the fire for a few moments in order to extract the juice, then put them to cool, and chop thenr very fine with powdered biscuit, mace, and finely minced lemon-peel ; pound them until they become a paste ; make them up into thin cakes, place them on a sheet of paper in a slow oven and let them bake until they become quite hard ; pound them directly into powder, and place the powder in a dry tin box, well covered ; keep in a dry place, and it will be very much appreciated when the true oyster flavor is imparted to fish, sauces and dishes. This makes a delicious sauce for fresh cod.
! The ways of preparing oysters are many, but this method is not widely known : Take two dozen oysters and throw them in a large deep dish ; then take a small bunch of parsley, chopped fine, a little lemonrind grated, half a nutmeg grated, and the crumbs of a stale French roll, also grated ; let the latter be well incorporated, adding some cayenne. Have in readiness the yolks of three fresh eggs beaten up into a foam ; dip each oyster separately into the eggs and roll them into the bread crumbs until they are all covered with a good coat. Put a quarter of a pound of butter in the oven, till it is melted, arrange the oysters in the pan, and turn them continually until they assume a perfect brown and crusty appearance. When fully cooked, serve them with some celery, salt and thin slices of Graham bread and butter.
TO COOK CRABS.
To one dozen picked crabs add four rolled soda crackers, a piece of melted butter, one beaten tgg, pepper and salt ; stir with a spoon and make in cakes ; fry in hot lard.
DEVILLED CRAB.
This is prepared the same as devilled lobster (page 614) — substituting for the coral in the vinegar some pulverized cracker moistened first with a tablespoonful of rich cream. Serve up in the back-shell of the crab, or in a dish. Send in with cream crackers and stick a sprig of parsley in the top of each heap, ranging the shells up on a large flat dish.
CRAB SALAD,
Mince the meat and dress as in lobster salad. Send in on the backshell of the crab.
CHOWDER.
Slice six large onions and fry in the gravy of fried salt pork ; cut five pounds of bass or cod into strips about three inches long and one inch thick and line the bottom of a pot with them ; scatter in a few slices of onions, a little salt, half a dozen whole black peppers, one or two cloves, a pinch of thyme and one of parsley, a tablespoonful of tomato or mushroom catsup and six oysters, then a layer of oyster crackers buttered thickly and well soaked in milk, another layer of fish, onions, seasoning, and so on until all are used up ; cover with water, boil slowly for an hour and pour out. Serve with capers and sliced lemon. A cup of oyster liquor added to the chowder while boiling improves it.
FRIED CLAMS.
Remove from the shell large soft-shell clams ; beat an egg well and add two tablespoonfuls of water ; have the clams dried in a towel and dip them first in the egg, then in finely-rolled cracker or bread crumbs, and fry (longer than oysters) in sweet lard or butter.
CLAM CHOWDER.
Records on this page
Oyster Flavor PasteFried OystersChowderClam Chowder