One Hundred & One Ways Of Serving Oysters | by May E. Southworth
Oysters should always be fresh and never used after being long from the shell. If cooked, they should be just cooked and served instantly, as an overdone oyster or one that is allowed to stand after cooking is tough.
| Title | One Hundred & One Ways Of Serving Oysters |
| Author | May E. Southworth |
| Publisher | Paul Elder And Company |
| Year | 1907 |
| Copyright | 1907, Paul Elder And Company |
| Amazon | One Hundred & One Ways of Serving Oysters |
Paul Elder And Company
San Francisco And New York
Raw Oysters- If served raw, they should be taken from the shells just before using and be icy cold. Cocktail PACK the bottom of a champagne-glass with shaved ice and lay on it six small oysters. Ma...
- Oysters Cooked In Shells
- Baltimore SCRUB the shells well with a brush and cold water; arrange them in a baking-pan, without opening, rounded side of the shell down, and put in a hot oven. As soon as the shells open, take t...
- Broiled Oysters
- Al Fresco STRING the oysters on a small wire, bent like a hairpin, putting first an oyster then a very thin slice of salt pork, the size of the oysters, and so on till the wire is filled; sprinkle ...
- Fried Oysters
- Bachelor's Fry PLACE the oysters flat and smooth in a frying-basket and dip for a half moment in boiling water deep enough to cover them; lift the basket out and dip for a moment in cold water and ...
- Oysters In The Oven
- Baked On Toast TOAST some thin slices of bread, trim the crusts neatly and butter liberally. Wash and wipe dry large, selected oysters and spread them on the toast, covering the slices completely; ...
- Oysters In The Oven. Part 2
- Patties COVER the outside of patty-tins with puff paste and bake, inverted; cut the tops to fit and bake on a flat tin; allow to cool before filling. Make a rich cream sauce; season with salt and c...
- Oysters In The Oven. Part 3
- Omelet BEARD a half-dozen oysters and simmer in a hot pan, without any liquor, just long enough to draw out the juices; drain and cut in quarters. Beat the yolks of three eggs to a cream; add a tea...
- Oysters In The Oven. Part 4
- Sealed Package CUT the top from a round loaf of bread and dig out all the crumb; butter the inside of the crust and brown in the oven. Fill with hot creamed oysters and put the cover back on. Cover...
- Stews Oysters
- Blazered WASH a quart of large oysters, drain and dry in a folded napkin. Have the blazer hot and cover the bottom with the oysters laid flat; as the liquor cooks from them dip it out with a spoon....
- Oyster Stews With Milk
- A La Newburg STRAIN the liquor from three dozen oysters; take each oyster on a fork, dip in water and drain. Heat the liquor and when boiling drop the oysters in and plump; remove at once and drain...
- Salad Spiced Oysters
- Gourmet SCALD the large selected oysters in their own liquor; wipe dry and lay them smooth on a flat dish and put on ice. Select from the lower half-shells those which are even and will stand stead...
- Oysters With Cheese
- A L'Ecaille CLEAN the deep shells of twelve large oysters; wipe dry and butter them. Melt a tablespoonful of butter; add two tablespoonfuls of Parmesan cheese and stir till melted; add a little of ...
- Oysters With Mushrooms
- At The Sign Of The Tankard STRAIN the liquor from a quart of oysters and put half of it on in a saucepan to heat. Peel and wash a quarter of a pound of fresh mushrooms; chop them, squeeze out the w...
- Oysters With Potatoes
- Burbanks SELECT twelve smooth potatoes of medium uniform size and bake. When cooked, make a horizontal incision on the flat side of each potato so as to make a cover and dig out the inside. To the ...
- Oysters With Other Things
- Boulettes STRAIN the liquor from a pint of large oysters; add a little water and put on to boil with a slice of onion, bit of mace and a sprig of parsley; after it has boiled for five minutes put i...
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