Tuesday, January 15, 2013

Clayton's Oyster Stew

From Clayton's Quaker Cookbook

In my long experience I have found that the best way to stew oysters, is, after having saved all the juice of the oysters, to put it in a stew pan with a little boiling water, and a good lump of butter worked in a little flour, adding pepper and salt.

Let these boil for two minutes, or long enough to cook the flour; then put in the oysters, and the moment the stew boils up again add a little sweet cream or country milk, and when it boils the stew is cooked and should be set away from a hot fire.

Cooked in this way, good oysters will never be tough and tasteless as is too often the case.

Friday, January 13, 2012

Curried Oyster Sandwiches

From "Sandwiches", by Mrs. S. T. Rorer, "Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and Bread-Making, and other Valuable Works on Cookery", 1912.

Butter a slice of bread before you take it off the loaf; cut it about a half inch thick and remove the crusts. First of all, cover each slice with a thin layer of hard-boiled egg that has been pressed through a sieve or chopped very fine. In the center of this sandwich put the soft parts of six pickled oysters. Put a tablespoonful of butter and one of flour into a little saucepan; mix without melting; add a gill of thick cream, a teaspoonful of onion juice and a teaspoonful of curry and a half teaspoonful of turmeric.

Bring to boiling point; beat and stand away until perfectly cold. When you are ready to serve the sandwiches, cover each one with a thin layer of this sauce; put a slice of bread on top, press together, and serve. The sauce must not go over the sandwiches until you are ready to serve; and then, remember, you have but one layer between two slices of bread.

Wednesday, January 11, 2012

Minced Chicken and Oyster Casserole

From "The Stevenson Memorial Cookbook", 1919. This recipe is from Miss Agnes Sieber

Line ramekins or large casserole with minced chicken, seasoned well, and moistened with a little cream. Fill with parboiled oysters cut in pieces, and mushrooms sliced sauted in butter and mixed with the following sauce: Cook three tablespoonfuls salt pork fat with three of flour, add salt, cayenne, nutmeg and parsley; also thyme and mushroom parings.

Cook a moment, add one and one-half cups white stock, and simmer one hour, skimming often. Strain, add about one-half cup hot cream or enough to make sauce right consistency. Add four drops lemon juice.

Cover with more chicken, sprinkle with buttered crumbs, and brown in oven.

Tuesday, January 10, 2012

Oysters on the Half Shell

From "Fifty-Two Sunday Dinners, A Book of Recipes", by Elizabeth O. Hiller, 1913.

3 dozen oysters
2 lemons cut in quarters
Salt, pepper
Tobasco sauce
Horseradish
Tomato catsup

Process: If possible, have the little Blue Points. Open, loosen, and leave them on the lower shell. Fill soup plates with shaved ice and arrange shell on ice having the small end of shells point toward center of the plate. Wash lemons, cut in quarters, remove seeds and serve one-quarter in center of each plate. Garnish with sprays of parsley arranged between the shells. Pass remaining ingredients on a small silver tray, or a cocktail dressing may be made and served in a small glass dish and passed to each guest.

Wednesday, March 25, 2009

Baked Oysters in the Shell

Take 50 small Eastern oysters with their liquor and a piece of butter. Drain the oysters very carefully and strain the liquor. Thicken with an ounce of butter mixed with an ounce of flour. Stir, and boil five minutes. Finish with the yolks of 3 eggs.

Add a little salt, some white and red pepper and grated nutmeg. Boil a few minutes longer, stirring constantly. Then remove from the fire. Add the oysters and juice of a lemon, and mix well with the sauce. Have ready some large, deep, well-shaped oyster-shells slightly buttered; fill these with the prepared oysters, sprinkle rolled cracker crumbs over; put a piece of butter on top of each; arrange in a pan; brown slightly in a pretty hot oven (about ten minutes), and serve.

This vintage recipe is from "The Cookery Blue Book, by Society for Christian Work of the First Unitarian Church, San Francisco, California"

Thursday, March 19, 2009

Oysters a la Catalan

Take one tablespoonful of butter, two teaspoonfuls grated Edam or Parmesan cheese, four tablespoonfuls catsup, one-half teaspoonful Worcestershire sauce, two tablespoonfuls cream, meat of one good-sized crab cut fine and two dozen oysters. Put the cheese and butter into a double boiler and when melted smooth add the catsup and Worcestershire sauce. Mix well and add the cream and then the crab meat. When creamy and boiling hot drop in the oysters. As soon as the oysters are crinkled serve on hot buttered toast on hot plates.

Friday, February 27, 2009

Oyster Soup #2

Scald one gallon of oysters in their own liquor. Add one quart of rich milk to the liquor, and when it comes to a boil, skim out the oysters and set aside. Add the yolks of four eggs, two good tablespoonfuls of butter, and one of flour, all mixed well together, but in this order—first, the milk, then, after beating the eggs, add a little of the hot liquor to them gradually, and stir them rapidly into the soup. Lastly, add the butter and whatever seasoning you fancy besides plain pepper and salt, which must both be put in to taste with caution.

Celery salt most persons like extremely; others would prefer a little marjoram or thyme; others again mace and a bit of onion. Use your own discretion in this regard.