Fish Sauce. — Put four tablespoonfuls
butter into a saucepan, and cook in it the
same measure of flour. Add two cups
boiling water, milk or fish-stock, four table-
spoonfuls of butter, and season with salt
and pepper. Boil five minutes and serve.
This is often called drawn-butter sauce. To
make ^g'g sauce add to above two or three
chopped hard-boiled eggs.
Shell Fish.
Of shell-fish the oyster is the general
favorite among epicures and everyday people
alike. It is more wholesome eaten raw than
when cooked, the flesh being coagulated
and hardened by cooking. The least digest-
ible part is the firm hard section of muscle,
by which the animal was fastened to the
shell. Persons of weak digestion should
reject this portion. The clam, while it may
be made into various palatable dishes, is
much tougher and less digestible than the
oyster. As regards the crab and lobster,
they are favorite epicurean dishes, but not
from their digestibility, since they are un-
fitted for weak stomachs. Many persons ol
fairly good powers of digestion find the crab
or lobster a heavy load upon the stomach.
Fried Oysters. — Remove all bits of shell
from oysters, lay them on a dean clolli, and
pat them gently to dry tlieni. Shake salt and
pepper over them. Beat an ^'ggy and stir
379
12
THE MODEL COOK BOOK
into it one tablespoonful cold water or milk.
Sprinkle some fine crumbs with salt and
pepper. Dip the oysters in the crumbs,
then in the beaten ^%z, and again in the
crumbs, covering them over each time.
Fry them in deep, hot fat, drain on brown
paper, and serve on a hot dish.
Fried Oysters. — Take large oysters from
their own liqtior, and dry them in a thickly
folded napkin. Then heat an ounce each of
butter and lard in a thick-bottomed frying-
pan. Season the oysters with pepper and
salt, and dip each into ^^^ and cracker-
crumbs rolled fine, until it will take up no
more. Place them in the hot grease and
fry to a delicate brown, turning them with
a broad- bladed knife. Serve crisp and hot.
Some roll oysters in corn-meal or flour, but
they are much more crisp with ^^^ and
cracker-crumbs.
Small Oyster Pies. — Take a tin plate
half the size of an ordinary dinner plate ;
butter it, and cover the bottom with a puff
paste, as for pies. Lay on it five or six
select oysters, or enough to cover the bot-
tom ; butter, and season with a little salt
and plenty of pepper ; spread over this an
<^<g'g batter, and cover with an upper crust of
the paste, piercing it with a fork. Bake in
a hot oven fifteen to twenty minutes, or
until the top is nicely browned. Repeat
this process for each pie.
Stewed Oysters. —Drain the liquor from
two quarts of oysters, mix it with a teacup-
ful of hot water, season with salt and pepper,
and boil in a saucepan. After it has come
to a boil put in the oysters, and cook not
over five minutes. Add two tablespoonfuls
of butter✪ Terrapin, and when this is melted a cupful
of boiling milk. Then take from the fire,
and serve with oyster or cream crackers.
Broiled Oysters. — I^et these be large
and plump. Wipe dry, sprinkle with salt
and red pepper, and broil on a small grid-
iron made for this purpose. Butter the
gridiron well, and have a clear, hot fire.
Broil quickly, and serve hot, with a small
bit of butter on each oyster.
Page 12 · 6 recipe records on this page
Presented as published in 1901. 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
Fish Sauce. — Put four tablespoonfuls butter into a saucepan, and cook in it the same measure of flour. Add two cups boiling water, milk or fish-stock, four tablespoonfuls of butter, and season with salt and pepper. Boil five minutes and serve. This is often called drawn-butter sauce. To make egg sauce add to above two or three chopped hard-boiled eggs.
Shell Fish.
Of shell-fish the oyster is the general favorite among epicures and everyday people alike. It is more wholesome eaten raw than when cooked, the flesh being coagulated and hardened by cooking. The least digestible part is the firm hard section of muscle, by which the animal was fastened to the shell. Persons of weak digestion should reject this portion. The clam, while it may be made into various palatable dishes, is much tougher and less digestible than the oyster. As regards the crab and lobster, they are favorite epicurean dishes, but not from their digestibility, since they are unfitted for weak stomachs. Many persons ol fairly good powers of digestion find the crab or lobster a heavy load upon the stomach.
Fried Oysters. — Remove all bits of shell from oysters, lay them on a clean cloth, and pat them gently to dry them. Shake salt and pepper over them. Beat an egg and stir
into it one tablespoonful cold water or milk. Sprinkle some fine crumbs with salt and pepper. Dip the oysters in the crumbs, then in the beaten egg, and again in the crumbs, covering them over each time. Fry them in deep, hot fat, drain on brown paper, and serve on a hot dish.
Fried Oysters. — Take large oysters from their own liquor, and dry them in a thickly folded napkin. Then heat an ounce each of butter and lard in a thick-bottomed fryingpan. Season the oysters with pepper and salt, and dip each into egg and cracker-crumbs rolled fine, until it will take up no more. Place them in the hot grease and fry to a delicate brown, turning them with a broad- bladed knife. Serve crisp and hot. Some roll oysters in corn-meal or flour, but they are much more crisp with egg and cracker-crumbs.
Small Oyster Pies. — Take a tin plate half the size of an ordinary dinner plate ; butter it, and cover the bottom with a puff paste, as for pies. Lay on it five or six select oysters, or enough to cover the bottom ; butter, and season with a little salt and plenty of pepper ; spread over this an egg batter, and cover with an upper crust of the paste, piercing it with a fork. Bake in a hot oven fifteen to twenty minutes, or until the top is nicely browned. Repeat this process for each pie.
Stewed Oysters. —Drain the liquor from two quarts of oysters, mix it with a teacupful of hot water, season with salt and pepper, and boil in a saucepan. After it has come to a boil put in the oysters, and cook not over five minutes. Add two tablespoonfuls of butter, and when this is melted a cupful of boiling milk. Then take from the fire, and serve with oyster or cream crackers.
Broiled Oysters. — Let these be large and plump. Wipe dry, sprinkle with salt and red pepper, and broil on a small gridiron made for this purpose. Butter the gridiron well, and have a clear, hot fire. Broil quickly, and serve hot, with a small bit of butter on each oyster.
Records on this page
Breakfast MackerelTerrapinFish ChowderFried OystersSmall Oyster PiesStewed Oysters