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Classic
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page 39
dessert-spoonful of wheat flour has been rubbed fine; keep this at boiling heat
until the oysters begin to look plump--when it is ready for the table, and must
be served up very hot. If you can procure a pint of good cream, half the amount
of butter will answer;--if you believe the cream to be rather old, even if it
seems to be sweet, add before it goes into the soup, half a small teaspoonful of
soda, well mixed with it; after you put in the cream, permit it to remain on the
fire long enough to arrive at boiling heat again, when it must be taken up, or
it may curdle; throw into the tureen a little finely cut parsley.
Scolloped Oysters.
Toast several slices of bread quite brown, and butter them on both sides; take a
baking dish, and put the toast around the sides, instead of a crust.
Pour your oysters into the dish, and season, to your taste, with butter, pepper
and salt, adding mace or cloves.
Crumb bread on the top of the oysters, and bake it with a quick heat about
fifteen minutes.
To Fry Oysters.
Pick out the largest oysters and drain them; sprinkle them with pepper and salt;
beat up an egg, and dip them first in it, and then in pounded crackers, and fry
them in butter. It is a plainer way to dip them in corn meal.
Oyster Fritters.
Make a thick batter with two eggs, some crumbs of bread and flour, and a little
milk; season this well with pepper and salt; have in a frying-pan equal parts of
lard and butter; drop in a spoonful of the batter
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