How to cook oysters

Prepared for the Daily Bulletin by Mr John Wheeler

1. Panned oysters

Take a can, drain them and see that no bits of shells adhere to the oysters. Put them into a hot pan containing a tablespoonful of butter, half a level teaspoonful of salt and a very little pepper. Cook them over a hot fire until they begin to curl, about five minutes. Pour them out on toast and serve hot.

2. Stewed oysters recipe

Place the oysters with the liquor in a sauce pan, and heat them slowly in it. When just beginning to simmer, lift out the oysters and add a pint of fresh milk, season with salt and pepper, and when it boils stir in two tablespoonfuls of butter. Stir until thoroughly blended, then put in the oysters and let them remain by the side of the fire until very hot. Serve with Langdon’s crackers.

3. Oyster fritters

Drain the liquor from them, and to a cupful of this add the same quantity of milk, three eggs, a little salt, and flour enough for a thin batter. Chop the oysters and stir into the batter. Have ready in the frying pan a few spoonfuls of lard or butter. Heat very hot, and drop the oyster batter in by the spoonful. Take from the pan as soon as done, and send to the table very hot.

4. Oyster sausage recipe

Chop the oysters; mix with equal quantity of fine breadcrumbs and beef suet chopped very fine. Add half a spoonful of salt and pepper and one of mace, a very little nutmeg; moisten all with two unbeaten eggs. Flour the hands well and work together. Put in a cool place for two or three hours, then mould in cakes and fry in butter until brown.

5. Delmonico’s oyster stew recipe

Take one quart liquid oysters, put the liquor (a teacupful for three) in a stew-pan and add half as much more water, salt, a good bit of pepper, a teaspoonful of rolled crackers for each. Put on the stove and let it boil. Have your oysters ready in a bowl, and the moment the liquor begins to boil, pour in your oysters — say ten or more for each person. You watch carefully, and as soon as it begins to boil, take out your watch, count just thirty seconds and take your oysters from the stove. You will have your dish ready with one and a half tablespoons of cold milk for each person. Pour your stew on the milk and serve immediately.

6. Oyster patties

Have ready some small tins lined with puff paste; set the oysters with enough liquor to cover them upon the stove; let them come to a boil. Skim well and stir in two tablespoonfuls of butter, pepper and a pinch of salt, and two or three spoonfuls of milk. Put two or three oysters in each, according to the size of the plates. Cover with paste and bake in a quick oven, twenty minutes.

7. Oyster pie

Line a deep pie plate with pie crust, fill with dry pieces of bread, cover with puff paste and bake until a light brown. Have the oysters stewed by the time the crust is done. Remove the upper crust and pieces of bread; put in the oysters, season them with salt, pepper and butter, then cover with the upper crust.

8. Oyster omelet recipe

Chop the oysters finely. Beat the yolks and whites of six eggs separately. Stir together a cup of milk and the yolks; season with salt and popper. Add the chopped oysters and a tablespoonful 0f melted butter, then whip in the whites lightly. Put three tablespoonfuls of butter in a frying pan. When hot, put the mixture into the pan. When brown on the underside it is sufficiently cooked. When you take them up, lay a hot dish on them, then turn the pan upside down.

9. Broiled oysters

Wipe them dry, sprinkle salt and pepper upon them, and broil them upon a small gridiron. Dredge the oysters with flour if you wish to have them brown. Broil quickly and dish hot, putting a tiny piece of bread on each oyster.

10. Fried oysters

Strain off the liquor, dip them in beaten eggs, then roll in cracker dust. Heat a frying pan, put in butter or nice sweet lard. Lay in the oysters and fry them until of a nice brown color.

Image thanks to vintageprintable.com


About this story

Source publication: The Evening Bulletin (Maysville, Kentucky)

Source publication date: November 25, 1882

Filed under: 1880s, Fish & seafood recipes

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