firm, stir in one tablespoon of flour✪ Curried Oysters moistened to a paste with water. Stir caref ully and thoroughly while the liquor thickens. Oromeskies Have at band tbirty-five oysters, an equal quantity of cooked chicken, three or four mushrooms, two teaspoons of cream, three eggs, some frying batter, some slices of very thìn and fat bacon, and some parsley✪ Oromeskies. Scald the oysters in their own liquor. Remove the hard part, also the black edge or beard as it is called. Cut the part remaining into small pieces, also cut the chicken and the mushrooms very fine. Make a cream sauce, add the liquor the oysters were scalded in, and boil until it is very thiok. A little cream, if you bave it, could be added. Mix it with the oysters, chicken, and mushrooms, stir in the yolks of three eggs, stir it over the fire for three or four minutes. Spread the mixture on a dish and set it away to cool. When thoroughly cold, roll into pieces about the size and shape of a goodnsized cork, wrap each one in a very thin slice of bacon. Dip each one in batter and fry in hot lard. When a nice brown, drain on brown paper and serve on hot piate with a gamish of fried parsley. OyBterB à la Linooln Line as many cases, — metal, paper, or china, — as desired with veal forcemeat for fish. Poach one quart of medium-sized oysters in their own liquor with one gill of white wine. When cooked, drain, and pare them. Cut them in half-inch-sized pieces and fili each case with these. Chop some raw mush- rooms and fry them for a few minutes in a little butter and place them on top of the oysters. Cover with velouté sauoe, which has been mixed with the oyster liquor and then boiled down. Cover then with another layer of forcemeat. Brush each one with melted butter✪ Oysters à la Lincoln. Bake on tin sheet in a slack oven for fifteen minutes. nSHj OrSTEBS^ L0B8TXB8y TEBBAPIN 129 Piokled OiTBters Place one hundred good-sized oysters in porcelain-lined kettle, strain the liquor and add also eighteen cloves, half a natmeg grated, one teaspoonful of allspice, four blades of mace, a little cajenne pepper, one teaspoonful of salt, and two tablespoonfuls of strong vinegar✪ Pickled Oysters. Stir ali thoroughly with a wooden spoon. Put over a slow fire. Take off the fire several tìmes and stir them thoroughly. Just as soon as they come te a boil, pour them in a porcelain-lined pan. Let them stand in a oool place. They will be ready to serve the next day. Olam Cocktail Open twelve amali clams caref ully and place the clams and their juice in a basin to allow any sand or shell to settle, then earefuUy remove them to another bowl and place them on ice. When they are thoroughly chilled, add sufficient catsup to fili four glasses about as large as claret glasses, one small teaspoon- ful of grated horseradish, three shakes of Tabasco sauce, one tablespoonful of vinegar✪ Clam Cocktail, and the iced clams. Sometimes one- half teaspoonful of grated onion is added. Serve very cold. Osnster Cocktail Place six very small and thoroughly chilled oysters in a glaas that will hold as much as a claret glass. To each glass add two drops of Tabasco sauce, one teaspoonful of Worcester- ahire sauce, one dessertspoonful of catsup, and a little lemon juice or vinegar✪ Oyster Cocktail. Serve very cold. Soft Clams à la Newburflr ✪ Soft Clams à la Newburflr

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

firm, stir in one tablespoon of flour moistened to a paste with water. Stir caref ully and thoroughly while the liquor thickens. Oromeskies Have at band tbirty-five oysters, an equal quantity of cooked chicken, three or four mushrooms, two teaspoons of cream, three eggs, some frying batter, some slices of very thìn and fat bacon, and some parsley. Scald the oysters in their own liquor. Remove the hard part, also the black edge or beard as it is called. Cut the part remaining into small pieces, also cut the chicken and the mushrooms very fine. Make a cream sauce, add the liquor the oysters were scalded in, and boil until it is very thiok. A little cream, if you bave it, could be added. Mix it with the oysters, chicken, and mushrooms, stir in the yolks of three eggs, stir it over the fire for three or four minutes. Spread the mixture on a dish and set it away to cool. When thoroughly cold, roll into pieces about the size and shape of a goodnsized cork, wrap each one in a very thin slice of bacon. Dip each one in batter and fry in hot lard. When a nice brown, drain on brown paper and serve on hot piate with a gamish of fried parsley. OyBterB à la Linooln Line as many cases, — metal, paper, or china, — as desired with veal forcemeat for fish. Poach one quart of medium-sized oysters in their own liquor with one gill of white wine. When cooked, drain, and pare them. Cut them in half-inch-sized pieces and fili each case with these. Chop some raw mush- rooms and fry them for a few minutes in a little butter and place them on top of the oysters. Cover with velouté sauoe, which has been mixed with the oyster liquor and then boiled down. Cover then with another layer of forcemeat. Brush each one with melted butter. Bake on tin sheet in a slack oven for fifteen minutes. nSHj OrSTEBS^ L0B8TXB8y TEBBAPIN 129 Piokled OiTBters Place one hundred good-sized oysters in porcelain-lined kettle, strain the liquor and add also eighteen cloves, half a natmeg grated, one teaspoonful of allspice, four blades of mace, a little cajenne pepper, one teaspoonful of salt, and two tablespoonfuls of strong vinegar. Stir ali thoroughly with a wooden spoon. Put over a slow fire. Take off the fire several tìmes and stir them thoroughly. Just as soon as they come te a boil, pour them in a porcelain-lined pan. Let them stand in a oool place. They will be ready to serve the next day. Olam Cocktail Open twelve amali clams caref ully and place the clams and their juice in a basin to allow any sand or shell to settle, then earefuUy remove them to another bowl and place them on ice. When they are thoroughly chilled, add sufficient catsup to fili four glasses about as large as claret glasses, one small teaspoon- ful of grated horseradish, three shakes of Tabasco sauce, one tablespoonful of vinegar, and the iced clams. Sometimes one- half teaspoonful of grated onion is added. Serve very cold. Osnster Cocktail Place six very small and thoroughly chilled oysters in a glaas that will hold as much as a claret glass. To each glass add two drops of Tabasco sauce, one teaspoonful of Worcester- ahire sauce, one dessertspoonful of catsup, and a little lemon juice or vinegar. Serve very cold. Soft Clams à la Newburflr

Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..