The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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tered foolscap paper, cut large enough to roll each oyster in a separ­ate piece, twist the ends securely and lay them on a gridiron suffi­ciently elevated to secure them from scorching till hot. Have ready the dish upon which they are to be served hot with a tablespoonful of butter; turn upon it the oysters, roll them in the butter and serve immediately. Use an extempore seasoning of cider vinegar, lemon juice, or celery vinegar, as may be preferred.
Norfolk Recipe for Frying Oysters.—Dip the oysters into the yolk of an egg, and afterwards roU them in bread crumbs or corn meal and fry them in" hot lard. Each oyster should be wiped dry before dipping it into the egg or bread crumbs. If gravy should be liked, pour a little of the oyster liquor in, just let it come to a boil and serve at once in a sauce boat. Gravy should never be poured over anything fried in buUer. It injures its appearance. Always choose the largest oysters for frying.
Spiced Oysters.—One hundred oysters, i dozen cloves, 2 dozen allspice, mace, cayenne pepper, and salt to taste. Strain the liquor through a sieve, put it into a sauce-pan, add the oysters, spice, pep­per, salt and 1-2 pint of good cider vinegar. Place them over a slow fire, and as soon as they boil take them up and pour them into a large bowl and set to cool. When cold, cover close.
To Pickle Oysters.—Drain off the liquor from 100 oysters, wash them and put to them a tablespoonful of salt and a teaspoonful of cider vinegar. Let them simmer over the fire for 10 minutes, taking off the scum as it rises, then take out the oysters and put to their own liquor a tablespoonful of whole black pepper, a teaspoon­ful of mace and cloves. Let it boil 5 minutes, skim and pour over the oysters in a jar.
Oysters a la Creme—(Mrs. Legeon)—One quart of oysters, 1 pint of cream, put the oysters in a double kettle, cook until the milky juice begins to flow out; drain the oysters in a colander; put the cream on in the same way; when it comes to a boil, thicken with flour wet with milk, as thick as corn starch ready to mould; then put in the oysters and cook 5 minutes/ Serve hot on toast.
Oysters Boiled in the Shell.—Take large, unopened shell oys­ters, scrape and wash very clean. Have ready a kettle of boiling water on the fire; then, in a-dish have melted butter, with minced parsley, a lemon cut in two on a small flat dish ; carefully put the oysters, one by one, into the hard boiling water. Let them remain 4 or 5 minutes, then pour off all the water by inverting the kettle over a large colander, then wipe the shells dry and send them to the table on a hot dish ; put a little hot liquid butter over each, with pepper; squeeze over a little lemon juice before eating it from the shell.