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Oysters In The Oven |
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Free Books / Cooking / 101 Ways Of Serving Oysters / | |
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Oysters In The Oven |
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This section is from the book "One Hundred & One Ways Of Serving Oysters", by May E. Southworth. Also available from Amazon: One Hundred & One Ways of Serving Oysters.
TOAST some thin slices of bread, trim the crusts neatly and butter liberally. Wash and wipe dry large, selected oysters and spread them on the toast, covering the slices completely; season with salt, cayenne and bits of butter. Put in a quick oven until the edges of the oysters are curled. Serve at once.
PREPARE a fresh oblong loaf of baker's bread by cutting out a square from one end and tearing out the inside, leaving the crust whole and the inside as smooth as possible. Wash and drain a sufficient quantity of oysters to fill the loaf and season well with pepper, salt and lumps of butter. Butter well the shell, inside and out, and fill with the oysters; replace and fasten the end of the loaf and set in a dripping-pan and bake for about a half hour. Serve on a long platter in a border of cress.
TOAST some very thin slices of brown bread; place on each piece a thin slice of cooked ham and cut into small rounds with a biscuit cutter. Drain and beard the oysters, and place one in the center of each round; season with salt, cayenne and a bit of butter for each. Bake in a hot oven for about three minutes. Garnish with parsley and thin slices of lemon.
SELECT fine fat oysters in the shell. Open carefully, saving all the liquor. Scrub the half-shells and place on each an oyster. Cover each with a very thin layer of cracker-crumbs, a bit of butter, a grating of leek, some fine parsley, salt and pepper. Moisten with the oyster liquor and place the shells evenly on a flat pan and bake in a hot oven ten minutes. Serve very hot and pass with them hot French bread.
USE Boston butter-crackers or any crackers that will split easily; split, butter and brown them in the oven. On each half-cracker put as many oysters as will cover the surface; sprinkle with salt and paprika and set in the oven till the oysters plump and the gills are frilled.
MAKE a cupful of cream sauce and keep hot. Strain off the liquor from a pint of oysters, pick over the oysters, removing every bit of shell and hard matter, and put them on the fire in the strained liquor. Let them just simmer till they grow plump and the edges curl; lift them out, one by one, and drop them into the hot sauce; add a little more salt and white pepper and turn them into a baking-dish; sprinkle the top with bread-crumbs and bits of butter and brown in a quick oven,
ONE pint of solid oysters, washed and drained. Butter a shallow baking-dish, put a layer of rolled cracker-crumbs on the bottom, then a layer of oysters with bits of butter and a sprinkling of pepper and salt; then another layer of cracker-crumbs, then oysters and seasoning, with a thick layer of cracker-crumbs on the top. Dot the top thickly with bits of butter and pour over all the strained juice from the oysters mixed with a half-cupful of cream, and heated. Bake in a hot oven twenty minutes or until the crumbs are brown.
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