Excerpt from The Lakeside Cook Book No; 2, Vol. 2: A Manual of Recipes for Cooking, Pickling, and Preserving, and Other Useful Information for the Housekeeper
Fried Oysters.
Drain thoroughly in a colander; season with pepper and salt, and set in a cool place until needed; roll each oyster in bread crumbs, dip in egg, and then again in bread crumbs, and fry in hot lard as you fry doughnuts; drain, and send to the table on a hot platter, garnished with chopped pickles or cold slaw.
Oyster Pie.
Line a dish with a puff paste or a rich biscuit paste, and dredge well with flour; drain one quart of oysters, season with pepper, salt, and butter, and pour into the dish; add some of the liquor; dredge with flour, and cover with a top crust, leaving a small opening in the center.
Oyster Short-Cake.
Make a good short cake and bake on pie-plates; put a quart of oysters on the stove with a little water, halt a cup of milk, a good-sized piece of butter, salt and pepper, and thicken with a tablespoonful of flour; when the cakes are baked, split and spread the oysters between, and some on top.
Steamed Oysters.
Drain some select oysters; put into a pan, and place in a steamer over boiling water; steam until the oysters begin to curl, and then serve on a hot dish, with butter, salt, and pepper; garnish with chopped pickles.
Oyster Omelet.
Beat six eggs separately, very light; season with pepper and salt; add two tablespoonfuls of cream, and pour into a frying-pan, with a good tablespoonful of butter; drop in the omelet eight or ten large oysters, chopped fine, and fry; fold over, and send to the table immediately.
Scalloped Oysters.
Drain the oysters; place a layer of rolled cracker in the bottom of a buttered pudding-dish; then a layer of oysters; sprinkle with pepper, salt, and small bits of butter; moisten with a little of the liquor mixed with milk; then a layer of bread crumbs, then oysters, and so until the dish is full, having crumbs on top; beat an egg into a little milk, and pour over the whole; sprinkle with small bits of butter; cover, and bake half an hour; remove the cover and brown on top before sending to the table.
Pickled Oysters.
Choose the largest oysters, and simmer over a slow fire, with a small bit of butter, for three minutes, and then skim out on to a dish to cool; take equal quantities of the liquor and cider vinegar, and heat; place a layer of oysters in a stone jar; throw over them some ground mace, a few cloves, whole allspice, and whole pepper; then oysters and spice until all are used; pour over the hot liquor, and set away in a cool place.
Oyster Soup.
Drain one quart of oysters, and to the liquor add one quart of boiling water; let it boil; skim carefully; season with a little cayenne pepper and butter, size of an egg; add the oysters, and let it boil up once, and season with salt, and serve in a hot soup tureen.
Oyster Stew.
Put two quarts of oysters in the saucepan with the liquor, and when they begin to boil skim them out and add a pint of cream or rich milk and seasoning; skim well; add to the oysters butter to taste, and pour the hot liquor over them, and serve.
Broiled Oysters.
Dry large oysters with a napkin; season with pepper and salt, and broil on a fine wire broiler; turn frequently; or dip each oyster in butter, and roll in bread crumbs before broiling; serve on a hot dish with butter on them.
Soft-Shell Crabs.
Season with pepper and salt; roll in flour, then in egg, then in bread crumbs, and fry in hot lard.
Deviled Clams.
Chop fifty clams very fine; take two tomatoes, one onion chopped equally fine, a little parsley, thyme, and sweet marjoram, a little salt, pepper, and bread crumbs, adding the juice of the clams until the mixture is of the consistency of sausage; put it in the shells with a lump of butter on each; cover with bread cr. Это и многое другое вы найдете в книге The Lakeside Cook Book No; 2, Vol. 2 (Naomi A. Donnelley)