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A concise cooking pamphlet offering fifteen oyster recipes, each presented with precise ingredient amounts and step-by-step techniques for methods such as curried, sautéed, boiled, Newburg-style, keebobbed, pan-baked tarts, creamed preparations, and bisque. Practical advice on draining, handling, seasoning, and timing recurs throughout, with brief directions for stovetop, broiling, and oven cooking and occasional serving suggestions. The collection emphasizes simple sauces and clear procedures, functioning as a compact, instructional reference for preparing oysters in a variety of presentations.
Drain fifty oysters; boil and skim the liquor. Chop the oysters with a silver knife; add them to the liquor; boil and skim again. Put one quart of milk in a double boiler; rub together two tablespoonfuls of butter and three tablespoonfuls of flour; add this to the hot milk; stir constantly until smooth and thick as cream. Add one teaspoonful of celery pepper and the oysters. Strain through a sieve, pressing lightly; add teaspoonful of salt, and serve at once.