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Classic
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page 67
boil, as that will shrivel them. Remove the upper crust of pastry and fill the
dish with the oysters and gravy; replace the cover and serve hot.
Some prefer baking the upper crust on a pie-plate, the same size as the pie,
then slipping it off on top of the pie after the same is filled with the
oysters.
MOCK OYSTERS.
Grate the corn, while green and tender, with a coarse grater, into a deep dish.
To two ears of corn, allow one egg; beat the whites and yolks separately, and
add them to the corn, with one tablespoonful of wheat flour and one of butter, a
teaspoonful of salt and pepper to taste. Drop spoonfuls of this batter into a
frying-pan with hot butter and lard mixed, and fry a light brown on both sides.
In taste, they have a singular resemblance to fried oysters. The corn must be
young.
FRICASSEED OYSTERS.
Take a slice of raw ham, which has been pickled, but not smoked, and soak in
boiling water for half an hour; cut it in quite small pieces, and put in a
saucepan with two-thirds of a pint of veal or chicken broth, well strained; the
liquor from a quart of oysters, one small onion, minced fine, and a little
chopped parsley, sweet marjoram, and pepper; let them simmer for twenty minutes,
and then boil rapidly two or three minutes; skim well, and add one scant
tablespoonful of corn-starch, mixed smoothly in one-third cup of milk; stir
constantly, and when it boils add the oysters and one ounce of butter; after
which, just let it come to a boil, and remove the oysters to a deep dish; beat
one egg, and add to it gradually some of the hot broth, and, when cooked, stir
it into the pan; season with salt, and pour the whole over the oysters. When
placed upon the table, squeeze the juice of a lemon over it.
SMALL OYSTER PIES.
For each pie take a tin plate half the size of an ordinary dinner plate; butter
it, and cover the bottom with a puff paste, as for pies; lay on it five or six
select oysters, or enough to cover the bottom; butter them and season with a
little salt and plenty of pepper; spread over this an egg batter, and cover with
a crust of the paste, making small openings in it with a fork. Bake in a hot
oven fifteen to twenty minutes, or until the top is nicely browned.
--Boston Oyster House.
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