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

A reference manual of household management in Victorian times.

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Broiled Oysters.—One quart of the finest and largest oysters that you can obtain, 1-2 cup of bread dust or cracker powder, sifted, 1 1-2 heaped tablespoonfuis of melted butter, pepper to suit. Lay the oysters on a clean cloth and cover with another to dry them ; dip one at a time in the melted and peppered butter, turn them over and over in the bread crumbs and broil upon an oyster wire gridiron over a clear fire. The oysters can be turned when one side is done. They will be done in 5 or 6 minutes, then, in a hot dish containing the peppered butter, lay the oysters and send them to table hot.
Deviled Oysters.—Half gallon oysters, some cayenne pepper, lemon juice, and enough melted butter to suit, 2 eggs beaten very light, 1 cup of cracker powder; wipe the oysters dry and lay them on a flat dish. Then mix the melted butter, cayenne pepper and lemon juice, and pour over the oysters, turn them Irequently in the preparation, rolled first in the beaten eggs, and then in the bread pow­der; put in your frying-pan an equal proportion of lard and butter made very hot, then dip in your oysters. In the mixture pepper-sauce may be substituted for cayenne pepper.
Oyster Pattxks.—Mince, with a very sharp, thin-bladed knife, a quart of oysters very fine, a large spoonful of melted butter in a cup-iul of new cream or milk, and thicken with a teaspoonful of rice flour made into a paste with cold milk; salt and pepper to relish. When the oysters are thoroughly drained, mince them as directed. In the boiled and thickened milk, and the butter well pervading it, add and stir in the minced oysters, stirring constantly, and Jet them stew for five minutes. Having filled your shapes with a nicely-baked pastry crust, pour in your oyster mixture and set in the stove for 2 or 3 minutes to heat thoroughly and send to the table immedi­ately.
To Boil Crabs.—Boil them a moment; pfek out all the meat, and, mixing it with a teaspoonful of salad oil, French mustard, cay­enne, white or black pepper and salt, serve it in the shell or on a plate.
Boilkd Crabs.—Take thirty of the largest crabs you can procure, wash them and put them into a suitable pan with 2 oz butter, a handful of whole parsley; now pour over them a ladleful of boiling vinegar or wine; cover the pan, boil the crabs 10 minutes, when they will have acquired a pretty red color; dish them on a napkin, ornament them with fresh parsley and send them to the table as hot* as possible.
Steamed Crabs.—Cut up crabs. Have a pot ready with 2 or