Oysters Part 2

Below are some recipes for Oysters. I have a previous post in 2012 on Oysters which had other recipes from 1880.

Oyster Scallops with Mushroom Sauce.
Take two or three oysters to each shell with cracker crumbs top and bottom. A teaspoonful of oyster liquor with pepper, salt and pieces of butter. Bake on the upper grate of a hot oven until plump and hot and serve at once. Add, as they go to the table, a tablespoonful of mushroom sauce made in the following manner:
One can mushrooms, four tablespoonfuls of butter, two tablespoonfuls of flour, one cup of stock (the liquor from the mushrooms), one scant cup of sweet cream, salt and pepper to taste. Put the butter and flour in stewpan and stir till smooth; cook five minutes; add the other ingredients and cook ten minutes longer. Put in double boiler and keep till wanted. Garnish each with parsley. Scalloped chicken or sweet breads are delicious served with this sauce. It may also be used over oyster, chicken or sweetbread patties.
Mrs. George A. R. Simpson.
Scalloped Oysters.
A layer of rolled cracker in a buttered pudding dish, then a layer of oysters with seasoning of butter, pepper and salt, repeat till dish is full, with the crumbs on top; pour on the liquor mixed with a little milk. A beaten egg with milk is nice to put over the top. Cover and bake about half an hour, remove cover and brown before sending to the table.
Contributed.
Oyster Stew.
Three pints of oysters; put liquor in a stewpan, let boil up, skim carefully, put in two and one-half quarts of milk, let come to a boil; add oysters, having looked them over and removed every bit of shell. The moment they begin to curl up remove from the fire and salt to taste; season well with butter. Contributed.
Oyster Chowder.
One slice of salt pork cut in bits, one large Irish potato, peeled and cut in small cubes, a cup of canned tomatoes well chopped and half an onion. Cover with a pint of water and boil till potatoes and pork are tender; add one pint of oysters, salt and pepper to taste. Cream one tablespoonf ul of butter and flour together, and cook all fifteen minutes; add one cup of hot rich milk or cream and serve boiling hot at once. This will serve six people. For clam chowder, substitute clams for the oysters. Mrs. F. G. Winston.
Oyster Pattie Filling.
Scald three dozen oysters and drain. Put into a sauce pan two ounces of butter and whisk it to a cream; add teaspoonful of flour and stir free from lumps; add heaping salt-spoon of salt and a pepper-spoon of white pepper; whisk into it half pint each of hot cream and oyster liquor. Allow it to simmer a few minutes and to thicken, then add oysters and a squeeze of lemon juice; when hot fill shells and serve. This will fill about two dozen shells. Pattie shells can be bought at a bakery or caterers. Mrs. Mary Plum.
Oysters with Mushrooms.
Put in your baking dish, oysters and mushrooms in alternate layers in about equal proportions; on the whole pour a rich white sauce, cover with fine bread crumbs and bake twenty minutes. This is also nice with the addition of chicken cut in dice in about the same proportion. Mrs. C. F. Latimer.
Roast Oysters.
Put shells in a pan in the oven till hot enough to melt butter; quickly dust in some pepper with the butter; lay the oysters in the shell and put back in the oven. By the time the edge of the oyster is curled, they are done. Serve in shells. Mrs. H. F. Broicn.
Little Pigs in Blankets or "Huitres au Lit."
Season large oysters with salt and pepper. Cut very thin slices of fat bacon; wrap each oyster in a slice of bacon and fasten with a wooden skewer; put in a hot omelet pan and cook just long enough to crisp the bacon. Serve on small pieces of delicate toast. Contributed.
Fried Oysters.
One dozen large oysters, two eggs, cracker crumbs seasoned with pepper and salt. Drain oysters on cloth; dip into the beaten eggs, then roll into cracker crumbs; doing so, at least, twice. Place them on a platter, keep in a cool place and let stand several hours. Fry them quickly in very hot lard.
Mrs. Augustus W. Morse.
Relish for Fried Oysters.
One large head of cabbage, one dozen large peppers, red and green, seeds removed one ounce celery seed, two ounces ground mustard, one teacup sugar, one gallon vinegar, salt to taste; mix well and place in jar.
Mrs. E. A. Russell, Russell Coffee House.
Oysters 0n Toast.
Put a quart of oysters in their liquor on to cook. When they come to a boil, add a pint of milk or cream, a tablespoon of butter mixed smoothly with two teaspoons of flour; pepper and salt to suit taste. Let boil up and pour over six slices of nicely browned and buttered toast. This will serve half a dozen persons, and is a nice breakfast, lunch or supper dish.
Source: Cook Book of Tried Recipes ©1897