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Classic
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page 63
STEWED OYSTERS. (In Milk or Cream.)
Drain the liquor from two quarts of oysters; mix with it a small teacupful of
hot water, add a little salt and pepper, and set it over the fire in a
sauce-pan. Let it boil up once, put in the oysters, let them come to a boil, and
when they "ruffle" add two tablespoonfuls of butter. The instant it is melted
and well stirred in, put in a pint of boiling milk, and take the sauce-pan from
the fire. Serve with oyster or cream crackers. Serve while hot.
If thickening is preferred, stir in a little flour or two tablespoonfuls of
cracker-crumbs.
PLAIN OYSTER STEW.
Same as milk or cream stew, using only oyster liquor and water instead of milk
or cream, adding more butter after taking up.
OYSTER SOUP.
For oyster soup, see Soups.
DRY OYSTER STEW.
Take six to twelve large oysters and cook them in half a pint of their own
liquor; season with butter and white pepper; cook for five minutes, stirring
constantly. Serve in hot soup-plates or bowls.
--Fulton Market, New York.
BOSTON FRY.
Prepare the oysters in egg batter and fine cracker meal; fry in butter over a
slow fire for about ten minutes; cover the hollow of a hot platter with tomato
sauce; place the oysters in it, but not covering; garnished with chopped parsley
sprinkled over the oysters.
--Boston Oyster House.
BROILED OYSTERS.
Dry a quart of oysters in a cloth, dip each in melted butter well peppered; then
in beaten egg, or not, then in bread or cracker-crumbs, also peppered. Broil on
a wire broiler over live coals, three to five minutes. Dip over each a little
melted butter. Serve hot.
ROAST OYSTERS IN THE SHELL.
Select the large ones, those usually termed "Saddle Rocks," formerly known as a
distinct variety, but which are now but the large oysters selected from any
beds; wash and wipe them, and place with the upper or deep shell down, to
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