Oysters in Grapefruit Baskets

Ingredients

• Cut grapefruit
• eight small oysters
• a sauce made of equal portions of lemon-juice, grated horseradish, tomato catsup, and speck mustard

Method

1. 1

   Cut grapefruit to form a basket, scoop out pulp, and clip edges.

2. 2

   Place oysters in each basket and cover with sauce.

3. 3

   Serve on shaved ice.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 10. The excerpt below is the record exactly as published.

Oysters in Grapefruit Baskets SINCE cocktails sometimes take the place of soup, a few of the fruit and shellfish variety are here introduced. They are especially fitted for warm weather, when hot soup is not agreeable to the palate. BANANA AND PINEAPPLE COCKTAIL Cut in thin round slices three ripe bananas. Add the juice and pulp of one grated pineapple, the juice of two oranges and one lemon. Sweeten to taste. Guard against getting the dish too sweet. Set to cool in the ice-box, and serve with a little shaved ice or a small piece of ice dropped in each glass. See also "Banana Salad" on page 150, and "Pineapple Salad" on page 157, which may be used for cocktails. CHERRY AND ORANGE COCKTAIL Cherries canned, with or without the pit, may be treated with orange-juice, sweetened and served as fruit cocktails. Canned strawberries, peaches, tamarinds, and other fruits may be served in the same way as cherries. PEACH COCKTAIL Peel and cut fine ripe peaches in small pieces. Make a strong lemonade by mixing lemon- juice with water which U THE HOME COOKBOOK has dissolved the sweetening. Lay a heaping tablespoon of the cut peaches in a lemonade glass, cover them with the strong lemonade, lay on a tablespoon of shaved ice and serve. RASPBERRY AND CURRANT COCKTAIL Lay a heaping tablespoon of red or black raspberries with a small piece of ice in the bottom of a lemonade glass. Cover with the juice of currants sweetened a little. To get the juice of the currants put them in an earthen bowl and then crush them with a pestle. Put the waste in a bag which has been wet and wrung and squeeze the juice through. STRAWBERRY AND GRAPEFRUIT COCKTAIL Cut the grapefruit in two, and with a spoon and fork dig out the pulp. Be careful not to take the inner skin with the pulp. Cut out the inner skin so that you will have the halves of the fruit in the shape of cups. Mix in equal proportions the pulp of the grapefruit and ripe strawberries. Sugar to your taste, keeping it rather sour, and set in a cool place till you are ready to serve it. Set the cup skins of the grape- fruit where they will be cool. When you serve, pile the cups with the mixed strawberries and pulp, lay in the centre a dessertspoon of ice. One grapefruit makes two portions. STRAWBERRY AND ORANGE COCKTAIL In a punch, lemonade, or other glass put half a dozen strawberries. Squeeze over them the juice of an orange. Add a dessertspoon of powdered sugar and the same quantity of ice, and serve. Each glass should be made separately. The strawberries and oranges may be prepared and set in a cool place till needed. Then add the sugar and ice. See also "Orange Salad" on page 156, which may be used as a cocktail. CLAM COCKTAIL Have twelve small clams opened and free from pieces of shell and from sand. Chill them on ice. Then add two FRUIT AND SHELLFISH COCKTAILS 15 tablespoons of catsup, a teaspoon of horseradish, a teaspoon of minced onion, three shakes of Tabasco sauce, and a little lemon-juice or vinegar. This makes two portions, or cocktails. OYSTER COCKTAIL, PLAIN ' In a wineglass put six small oysters and add a teaspoon of Worcestershire sauce, a dessertspoon of catsup, two drops of Tabasco sauce, and three or four drops of lemon-juice or vinegar. This is one portion, or cocktail. OYSTER COCKTAIL WITH SHERRY Be sure the glass is cold before beginning. Put in the glass six oysters, and over them a dash of salt, then pour one tablespoon of sherry over the oysters, measuring the wine carefully. Serve with two small, plain crackers. HOT OYSTER COCKTAIL Open a dozen medium-sized Blue Point oysters, and catch their liquor in an earthen saucepan or chafing-dish. Set the dish to heat, and as soon as the liquor begins to bubble take off the scum and mix in two tablespoons of minced celery, and add a little salt, a dash of red pepper, and two tablespoons of butter. When these ingredients are all hot and well blended slip in the oysters. Watch closely until their edges begin to curl, and then add a sherry glass of sherry. Stir well together and serve in hot soup plates. OYSTERS IN GRAPEFRUIT BASKETS Cut grapefruit so as to form a one-side handle basket. Scoop out the pulp and clip edge into points with scissors. Place eight small oysters in each basket and cover them with a sauce made of equal portions of lemon- juice, grated horse- radish, tomato catsup, and speck mustar

Cook this with the app: pantry check, scaling, and the assistant.