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Classic
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page 40
and put into it one large oyster, or two small ones, let them brown slowly, so
as not to burn; turn them carefully. This is a good way to have oysters at
breakfast.
To Stew Oysters.
Open them and throw them in a stew-pan, with a lump of butter; make a thickening
of flour and water, salt and pepper, and stir it in just as the oysters boil:
when they are done, take them up in a deep covered dish, with buttered toast in
the bottom.
A Rich Oyster Pie.
Strain off the liquor from the oysters, and put it on to boil, with some butter,
mace, nutmeg, pepper and salt; just as it boils, stir in a thickening of milk
and flour; put in the oysters, and stir them till they are sufficiently stewed;
then take them off, and put in the yelks of two eggs, well beaten; do not put
this in while it is boiling, or it will curdle. Line a dish, not very deep, with
puff paste; fill it with white paper, or a clean napkin, to keep the top paste
from falling in; put on a lid of paste, and bake it. When done, take off the lid
carefully; take out the paper or napkin, and pour in the oysters. Send it hot to
table.
A Baltimore Oyster Pie.
Make a crust after the directions given for puff paste; grease the bottom of a
deep dish, cover it with paste; then season two quarts of raw oysters, (without
the liquor,) with spices to your taste, (some preferring nutmeg, mace, cayenne
pepper,--others, black pepper alone,) add butter and a heaped tea-cup of grated
bread; put all together in the dish; then cover it with your paste, cut in
strips, and crossed, or ornamented
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Classic
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