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Classic
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page 66
FULTON MARKET ROAST.
It is still known in New York from the place at which it was and is still
served. Take nine large oysters in the shell; wash, dry and roast over a
charcoal fire, on a broiler. Two minutes after the shells open they will be
done. Take them up quickly, saving the juice in a small, shallow, tin pan; keep
hot until all are done; butter them and sprinkle with pepper.
This is served for one person when calling for a roast of this kind. It is often
poured over a slice of toast.
SCALLOPED OYSTERS.
Have ready about a pint bowl of fine cracker-crumbs. Butter a deep earthen dish;
put a layer of the cracker-crumbs on the bottom; wet this with some of the
oyster liquor; next have a layer of oysters; sprinkle with salt and pepper, and
lay small bits of butter upon them; then another layer of cracker-crumbs and
oyster juice; then oysters, pepper, salt and butter, and so on, until the dish
is full; the top layer to be cracker-crumbs. Beat up an egg in a cup of milk and
turn over all. Cover the dish and set it in the oven for thirty or forty-five
minutes. When baked through, uncover the top, set on the upper grate and brown.
OYSTER POT-PIE.
Scald a quart can of oysters in their own liquor; when it boils, skim out the
oysters and set aside in a warm place. To the liquor add a pint of hot water;
season well with salt and pepper, a generous piece of butter, thicken with flour
and cold milk. Have ready nice light biscuit dough, rolled twice as thick as
pie-crust; cut out into inch squares, drop them into the boiling stew, cover
closely, and cook forty minutes. When taken up, stir the oysters into the juice
and serve all together in one dish. A nice side entrée.
--Prince's Bay, S.I.
BOSTON OYSTER PIE.
Having buttered the inside of a deep pie-plate, line it with puff-paste, or
common pie-crust, and prepare another sheet of paste for the lid; put a clean
towel into the dish (folded so as to support the lid), set it into the oven and
bake the paste well; when done, remove the lid and take out the towel. While the
paste is baking prepare the oysters. Having picked off carefully every bit of
shell that may be found about them, drain off the liquor into a pan and put the
oysters into a stewpan with barely enough of the liquor to keep them from
burning; season them with pepper, salt and butter; add a little sweet cream or
milk, and one or two crackers rolled fine; let the oysters simmer, but not
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