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Classic
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page 29
out and pound or chop them to a paste; add a little cream or fresh butter, and
some pepper and salt. Get ready some thin slices of toast moistened with boiling
water, and spread with fresh butter; then, spread over the butter the oyster
paste. Put a thin slice of fresh cut lemon on each piece, and lay parsley on the
platter. Serve this very hot or it will not be good.
SCALLOPED OYSTERS.--NO. 1
Lay the oysters in a shallow pan or dish with a little of their own liquor, some
pepper, salt, chopped parsley, butter, and grated bread crumbs. Have a layer of
bread crumbs on the top of the pan, and set it in the oven to bake a light
brown. They should be served hot with tomato or walnut catsup poured over them.
SCALLOPED OYSTERS.--NO. 2
Procure any quantity of oysters desired, and place in a baking dish; put
alternate layers of oysters and pounded crackers; season each layer with salt,
pepper and butter. When filled, pour on enough milk to soak the crackers, and
bake forty minutes. Serve hot.
OYSTERS FRIED
Take large oysters from their own liquor; dry and lay them in a towel till you
heat, very hot, a cup of lard in a thick-bottomed pan. Dip each oyster in wheat
flour, or rolled cracker, until it will hold no more; then lay it in the pan.
The fire must be moderate, or the oysters will scorch before cooking through.
They will brown on one side in five minutes, then turn them. Oysters may be
dipped in beaten egg and rolled cracker, and then fried.
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