Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Liquor | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pound of clarified fat
- two-thirds pint of veal
- one quart oysters
- one-third cup of milk
- one ounce of butter
- half cup of cream six eggs beaten very light
- one pint oysters
- a piece of brown paper
- a slice of raw ham
- a cup of milk
- a small piece of butter
- one tea-spoon salt
- one oys- ter at a time
- one small onion minced very fine
- one scant table-spoon of com starch mixed smoothly in one-third cup of milk
- one egg
- one oyster
- four tea-spoons of oyster liquor
- half way up
- salt
- pepper
- parsley
Directions
have prepared cracker dust (bought of any grocer, or made by crushmg with rolling pin), mix well one tea-spoon salt, take one oys- ter at a time, roll in cracker dust, and lay on a meat board or plat- ter by itself until all are so encased, and laid in rows ; let remain fifteen minutes, now take the oyster first rolled in cracker dust and dip in beaten eggs (yolk and white beaten together), then the second oyster, and so on until all are dipped, then roll in cracker dust, following same order as before. Let them remain from half to three-quarters of an hour. It is important to follow the same cnrder in each operation, to give the liquor of the oyster time to drain out and be absorbed by the cracker dust ; now heat in a frying-pan one pound of clarified fat or lard ; when the blue smoke arises (which indicates a heat of 376°, the proper cooking point), drop into it a peeled potato or piece of hard bread, which has the effect of preventing the fat growing hotter, drop in the oysters very lightly, and when a light brown turn to brown the other side ; and then remove to a colander to drain a moment, or lay upon a piece of brown paper, which will absorb the superfluous grease. The time for cooking is about three minutes. Serve while Jwt on a hot platter. Fried oysters, to be at their best, must be eaten as soon as cooked; and when a second supply is likely to be needed, it should be cooked while the first is being served and eaten. It is better not to touch the oysters with the hand, as it tends to make them tough ; all the rolling and dipping may be done with a fork, without mangling the oyster.
Fricasseed Oystebs.
Take a slice of raw ham (corned and not smoked), soak in boiling water for half an hour, cut in very small sUces and put in a sauce-pan with two-thirds pint of veal or chicken broth well strained, the liquor from one quart oysters, one small onion minced very fine, a little chopped parsley, sweet marjoram and pepper. Let these simmer twenty minutes, boiling rapidly for two or three minutes. Then skim well and add one scant table-spoon of com starch mixed smoothly in one-third cup of milk, stir constantly, and when it boUs add the oysters and one ounce of butter ; just let it come to a boil, remove oysters to a deeper dish, then beat one egg and add to it gradually some of the hot broth, and when cooked
8HELL-FISE. 301
etir it into the pan ; season with salt and pour all over the oysters.
When placed upon the table some squeeze the juice of a lemon
Oyster Fritters.
Drain off liquor, boil, skim, and to a cupful add a cup of milk,
two or three ^gs, salt and pepper, and fiour enough to make a
rather thick batter. Have hot lard or beef drippings ready in a
kettle, drop the batter into it with a large spoon, taking up one
oyster for each spoonful. The oyster must be large and plump.
Oyster Omelet. Add to a half cup of cream six eggs beaten very light, season with pepper and salt, and pour into a frying-pan with a table-spoon of butter ; drop in a dozen large oysters cut in halves, or chopped fine with parsley, and fry until a light brown. Double it over, and serve immediately. — Mn, T. B. Johnson, Thiscvmbia.
Panned Oysters. Cut stale bread in thin slices, then round them, removing alt crust. Make them to fit patty-pans; toast them, butter, and place in pans. Moisten with three or four tea-spoons of oyster liquor; then place on the toast a layer of oysters, sprinkle with pepper, and put on top a small piece of butter; place pans in a baking pan and put in oven, covering with a tin lid, or if not large enough, another pan to keep in the steam and flavor ; have a quick oven, and when cooked seven or eight minutes, until **ruflied," remove cover and sprinkle with salt ; replace cover and cook one minute longer. Serve in the patty-pans. This is delicious.
Oyster Pie.
Line a deep pie-dish with puff-paste; dredge with flour, pour in one pint oysters, season well with bits of butter, salt and pepper, and sprinkle flour over; pour on some of the oyster-liquor, and cover with a crust having an opening in the center to allow the steam to escape.
Or, line the pie-dish half way up with good pie-crust, fill the dish with pieces of stale bread, place a cover of paste over this, and bake about twenty minutes in a brisk oven. Take off crust, have teady some oysters prepared as for patties, fill the pie with them.