Cook the celery in the water until tender, and drain.
Have the oysters cleaned and strain the liquor. Add
the oysters and heat quickly to the boiling-point, and
skim out the oysters. Make a. sauce by heating the
butter until it is frothy, then add the flour and salt
and pepper. Stir until it is frothy, then add half cup
oyster liquor✪ Scalloped Oysters and half cup water from the celery. Stir
until it boils up, then add the stewed celery and the
oysters. Put the mixture into ramequin dishes and
cover with buttered crumbs. Set into hot oven until
crumbs are browned, and serve at once.
Philadelphia Relish to Serve with Oysters.
2 cups shredded cabbage. 2 sticks tender celery,
1 green pepper, chopped chopped very fine.
very fine. ^4 teaspoon mustard seed.
1 red pepper, chopped very % cup brown sugar.
fine. 1,4 cup tarragon vinegar✪ Philadelphia Relish to Serve with Oysters.
Mix all the above ingredients" thoroughly together
and serve. This is fine with fried oysters.
Cabbage cold slaw served in cabbage-head, with,
fried oysters at the base.
Cabba2:e Slaw.
">/. cup vinegar. 1 tablespoon flour.
1 teaspoon mustard. 1 teaspoon salt.
2 tablespoons sugar. Vs teaspoon white pepper.
2 tablespoons butter. Cup whipped cream.
Yolks 4 eggs.
Select a large, flat, well-shaped head of cabbage;
scoop out the center to form a cup. Shred enough
OYSTERS AND SHELL-FISII. 81
of the cabbage that has been removed tO' fill the cup,
and dress it with above dressing.
The Dressing.
Heat the vinegar to the scald. Mix the flour, sugar,
yolks of four eggs, mustard, salt and pepper together;
pour the hot vinegar over it, and return to the saucepan
and cook for three or four minutes. Cool and add the
whipped cream just as you go to serve. Fill the cabbage
cup (or shell) ; place it in the center of a large platter
covered with parsley. Lay the oysters round the cab-
bage cup, and serve as a course.
Little Neck Clams.
Little neck clams are served on the half-shell for the
first course at dinner, same as the oyster.
Roasted Clams.
Roasted clams are served at clam-bakes. Wash
them, and place them on stones that have been previ-
ously heated for the purpose by burning wood on them.
Ashes are removed, and thin layers of seaweed placed
on them. Clams are placed on the stones and covered
wdth seaweed, and a piece of heavy canvas thrown over
them to retain the steam.
Steamed Clams.
Clams for steaming are always bought alive and in
the shells. Scrub them thoroughly with a brush, chang-
ing the water several times. They are then placed in
a large kettle and one-half cup water for four quarts
of clams. Cover closely and steam until the shells be-
gin to open, using care that they are not overdone.
Serve with individual dishes of melted butter and a
quarter of a lemon.
82 SCIENTIFIC COOKING.
Fried Clams.
Clean, dry and dip in batter, and fry in deep fat,
and drain on raanilla paper.
Batter.
1 cup flour. X{> teaspoon salt.
% cup milk. 1 egg, well beaten,
A little cayenne pepper.
Fried Scallops.
Place one quart of cleaned scallops in saucepan.
Cook until they begin to shrivel. Drain, season with
salt and pepper, roll in crumbs, dip in egg and again
in crumbs, fry in deep fat, drain, and serve hot. They
will fry in about one and one-half minutes.
Plain Lobster. ✪ Deviled Lobster
Page 37 · 4 recipe records on this page
Presented as published in 1911. 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
Cook the celery in the water until tender, and drain. Have the oysters cleaned and strain the liquor. Add the oysters and heat quickly to the boiling-point, and skim out the oysters. Make a. sauce by heating the butter until it is frothy, then add the flour and salt and pepper. Stir until it is frothy, then add half cup oyster liquor and half cup water from the celery. Stir until it boils up, then add the stewed celery and the oysters. Put the mixture into ramequin dishes and cover with buttered crumbs. Set into hot oven until crumbs are browned, and serve at once.
Philadelphia Relish to Serve with Oysters.
2 cups shredded cabbage. 2 sticks tender celery,
1 green pepper, chopped chopped very fine.
very fine. ^4 teaspoon mustard seed.
1 red pepper, chopped very % cup brown sugar.
fine. 1,4 cup tarragon vinegar.
Mix all the above ingredients" thoroughly together and serve. This is fine with fried oysters.
Cabbage cold slaw served in cabbage-head, with, fried oysters at the base.
Cabbage Slaw.
">/. cup vinegar. 1 tablespoon flour.
1 teaspoon mustard. 1 teaspoon salt.
2 tablespoons sugar. Vs teaspoon white pepper. 2 tablespoons butter. Cup whipped cream.
Yolks 4 eggs.
Select a large, flat, well-shaped head of cabbage; scoop out the center to form a cup. Shred enough
OYSTERS AND SHELL-FISH. 81
of the cabbage that has been removed to fill the cup, and dress it with above dressing.
The Dressing.
Heat the vinegar to the scald. Mix the flour, sugar, yolks of four eggs, mustard, salt and pepper together; pour the hot vinegar over it, and return to the saucepan and cook for three or four minutes. Cool and add the whipped cream just as you go to serve. Fill the cabbage cup (or shell) ; place it in the center of a large platter covered with parsley. Lay the oysters round the cabbage cup, and serve as a course.
Little Neck Clams.
Little neck clams are served on the half-shell for the first course at dinner, same as the oyster.
Roasted Clams.
Roasted clams are served at clam-bakes. Wash them, and place them on stones that have been previously heated for the purpose by burning wood on them. Ashes are removed, and thin layers of seaweed placed on them. Clams are placed on the stones and covered with seaweed, and a piece of heavy canvas thrown over them to retain the steam.
Steamed Clams.
Clams for steaming are always bought alive and in the shells. Scrub them thoroughly with a brush, changing the water several times. They are then placed in a large kettle and one-half cup water for four quarts of clams. Cover closely and steam until the shells begin to open, using care that they are not overdone. Serve with individual dishes of melted butter and a quarter of a lemon.
Fried Clams.
Clean, dry and dip in batter, and fry in deep fat, and drain on manila paper.
Batter.
1 cup flour. X{> teaspoon salt. % cup milk. 1 egg, well beaten,
A little cayenne pepper.
Fried Scallops.
Place one quart of cleaned scallops in saucepan. Cook until they begin to shrivel. Drain, season with salt and pepper, roll in crumbs, dip in egg and again in crumbs, fry in deep fat, drain, and serve hot. They will fry in about one and one-half minutes.
Plain Lobster.
Records on this page
Scalloped OystersCabbage SlawPhiladelphia Relish to Serve with OystersDeviled Lobster