Time.—To fry, about 15 minutes. Average Cost, 5d. Sufficient for 6 or 7 persons. Seasonable at any time.
3908.—OYSTERS, BAKED.
Ingredients.—1 solid pint of oysters, ¾ of a cupful of good white stock, ½ a cupful of finely-chopped mushrooms, ½ a teaspoonful of finely-chopped onion, 3 tablespoonfuls of butter, 1 heaped tablespooniul of flour, 1 tablespoonful of lemon juice, 1 heaped teaspoonful of salt, ¼ of a teaspoonful of white pepper, a few grains of cayenne, the yolks of 2 eggs, ½ a pint of breadcrumbs.
Method.—Bring the oysters and stock just to boiling point, then strain and preserve the liquor. Cook the onion and mushrooms lightly in the butter, stir in the flour, add the liquor, and stir until boiling. Add the yolks of eggs, seasoning, lemon juice, and lastly the oysters. At once turn into a well-buttered dish, cover with breadcrumbs, sprinkle with salt and pepper, and add a few bits of butter. Brown the surface in a quick oven, and serve hot.
Time.—Altogether, about 40 minutes. Average Cost, 2s. to 2s. 3d. Sufficient for 3 or 4 persons. Seasonable from September to April.
3909.—OYSTERS COOKED IN A CHAFING DISH.
Ingredients.—1 solid pint of oysters, 2 tablespoonfuls of butter, a small teaspoonful of salt, a few grains of cayenne, slices of buttered toast.
Method.—Melt the butter in the chafing dish, put in the oysters, and sprinkle in the seasoning. Stir repeatedly and cook gently until the oysters begin to curl at the edges, then serve at once on the prepared toast. Variety may be introduced by adding either 2 or 3 tablespoonfuls of thick cream just before serving, or 2 yolks of eggs beaten with the juice of 1 lemon.
Time. About 10 minutes. Average Cost, 1s. 6d. Sufficient for 3 or 4 persons. Seasonable from September to April.
3910.—OYSTERS, STEWED.
Ingredients.—1 quart of liquid oysters, 1 quart of milk, 2 tablespoonfuls of butter, 1 heaped tablespoonful of flour, salt and pepper to taste.
Method.—Drain the liquid from the oysters, bring it and the milk to boiling point. Knead the butter and flour together, divide into small pieces, stir them into the milk and oyster liquor, and add salt and pepper to taste. Boil gently for 3 minutes, put in the oysters, bring again to the boil, draw the stewpan aside for 2 or 3 minutes, and at once serve. If preferred, 3 tablespoonfuls of powdered cracker crumbs may replace the flour.
Time.—About ½ an hour. Average Cost, 1s. 4d. to 1s. 6d. Sufficient for 4 or 5 persons. Seasonable from September to April.
Oysters.—In the United States oysters are more frequently sold by measure than number. When sold by measure, a considerable amount of water is added to the liquid contained in the shells, hence the name "liquid oysters."
