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Classic
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page 64
catch the juice, over or on live coals. When they open their shells, remove the
shallow one, being careful to save all the juice in the other; place them,
shells and all, on a hot platter, and send to table hot, to be seasoned by each
person with butter and pepper to taste. If the oysters are fine, and they are
just cooked enough and served all hot, this is, par excellence, the style.
OYSTER ROAST. No. 2.
Put one quart of oysters in a basin with their own liquor and let them boil
three or four minutes; season with a little salt, pepper and a heaping spoonful
of butter. Serve on buttered toast.
STEAMED OYSTERS.
Wash and drain a quart of counts or select oysters; put them in a shallow pan
and place in a steamer over boiling water; cover and steam till they are plump,
with the edges ruffled, but no longer. Place in a heated dish, with butter,
pepper and salt, and serve.
Balitmore Style.
STEAMED OYSTERS IN THE SHELL.
Wash and place them in an air-tight vessel, laying them the upper shell
downward, so that the liquor will not run out when they open. Place this dish or
vessel over a pot of boiling water where they will get the steam. Boil them
rapidly until the shells open, about fifteen to twenty minutes. Serve at once
while hot, seasoned with butter, salt and pepper.
PAN OYSTERS. No. 1.
Cut some stale bread in thin slices, taking off all the crust; round the slices
to fit patty-pans, toast, butter, place them in the pans and moisten with three
or four teaspoonfuls of oyster liquor; place on the toast a layer of oysters,
sprinkle with pepper, and put a small piece of butter on top of each pan; place
all the pans in a baking-pan, and place in the oven, covering tightly. They will
cook in seven or eight minutes if the oven is hot; or, cook till the breads are
ruffled; remove the cover, sprinkle lightly with salt, replace, and cook one
minute longer. Serve in patty-pans. They are delicious.
New York Style.
PAN OYSTERS. No. 2.
Lay in a thin pie-tin or dripping-pan half a pint of large oysters, or more if
required; have the pan large enough so that each oyster will lie flat on the
bottom;
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