Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
Oysters. |
OYSTER PATTIES.--Take some rich puff
paste and bake it in very small
tin patty pans; when cool, turn
them out upon a large dish. Stew
some large fresh oysters with a
few cloves, a little mace and
nutmeg, some yolk of egg, boiled
hard and grated, a little butter,
and as much of the oyster liquor
as will cover them; when they
have stewed a little while, take
them out of the pan and set them
away to cool; when quite cool,
lay two or three oysters in each
shell of puff paste.
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BROILED
OYSTERS.--Use the largest and
finest oysters. See that your
gridiron is very clean; rub the
bars with fresh butter, and set
it over a clear, steady fire,
entirely free from smoke, or over
a bed of bright, hot wood coals.
Place the oysters on the
gridiron, and when done on one
side take a fork and turn them on
the other, being careful not to
let them burn. Put some fresh
butter in the bottom of a dish,
lay the oysters on it, and season
them slightly with pepper. Send
them to the table hot.
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OYSTERS, ESCALOPED.--Use about two quarts
of oysters. Butter the bottom of
an earthen dish, and, after
pounding up about one-half dozen
hard crackers, sprinkle some of
the cracker dust upon the bottom
of the dish; on this arrange a
layer of oysters, upon which
sprinkle a little pepper, mace,
cracker crumbs, and add small
bits of butter; then another
layer of oysters, same seasoning,
etc., until the dish is full.
After sprinkling on the top of
this a good quantity of cracker
crumbs, put in a hot oven and
bake for about 30 minutes. Some
cooks, in preparing this dish,
pour on a little vinegar or a
small glass of wine, which can be
done either before or after
cooking, as you prefer.
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THERE is an old saying, that oysters
are good only in the months in
which the letter "R" is
found; but in seaport towns they
are eaten at all seasons of the year.
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