|
Classic
Cook Books
< last page | next page >
page 60
PICKLED OYSTERS
V. C. G.
Boil the oysters till the edges curl and the soft part is plump. Take off and
let them cool in the juice. Remove the oysters and strain the juice, adding to
it vinegar to the taste, whole black pepper, allspice, small piece of mace, and
boil about 5 minutes.
Remove from stove, and when perfectly cold pour on the oysters.
Add wine to the taste, small red peppers, and salt.
SCALLOPED OYSTERS
Miss Virginia Croxton
1 quart oysters.
Cover the bottom of baking-dish with cracker-crumbs and put in a layer of
oysters. Sprinkle with salt and pepper and bits of butter. Cover with
cracker-crumbs and oysters till dish is full. Let the cracker-dust lie on top in
a thick layer. Pour over this the oyster liquor, 1 cup milk, 1 beaten egg, and
cook till oysters are well done.
< last page | next page >
Classic
Cook Books
|
