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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.
Peel and cut short the stems from a pound of good-sized mushrooms; put them in baking pan, gills up; put a tiny bit of butter in each, sprinkle with salt and pepper. Run them in a hot oven for fifteen minutes; then pour in the pan about a gill of cream and one gill of oyster liquor that has been boiled and strained; bring to boiling point. Dish the mushrooms, cover them over with the oysters, add two tablespoonfuls of sherry to sauce. Make it very hot and pour it over.