Oysters

Oyster Stew

Drain, wash and drain again fifty good fat oysters; shake over the fire until the gills curl. Heat a quart of milk in a double boiler, add it hastily to the oysters; take from the fire; add a rounding teaspoonful of salt, twelve whole peppercorns, crushed, two level tablespoonfuls of butter, and, if you like, a dash of cayenne. Serve with oyster-crackers. If thickening is liked rub a tablespoonful of butter with one of flour and add to the milk before adding it to the oysters.

Deviled Oysters

Wash and drain fifty oysters; shake them over the fire until the gills are curled. Drain, saving the liquor. Chop the oysters fine. Rub together one tablespoonful of butter and one of flour; add the oyster liquor and sufficient milk to make half a pint; stir until boiling. Add the oysters, the yolks of two eggs slightly beaten, a level teaspoonful of salt, a dash of red pepper, a teaspoonful of lemon juice, and a tablespoonful of chopped celery. Turn this in a baking-dish or into individual dishes or shells, cover thickly with soft breadcrumbs and bake in a quick oven until browned.

Fricassee Of Oysters

Drain and wash fifty oysters; cook until the gills curl; drain, saving the liquor. Add to it sufficient milk to make a pint. Put two rounding tablespoonfuls of butter and two of flour in a saucepan, mix; add the liquor and milk, and stir until boiling. Add a rounding teaspoonful of salt, a dash of cayenne, and the oysters. Heat over hot water. Beat the yolks of two eggs with four tablespoonfuls of cream, stir them quickly in the oysters; take from the fire, and serve on toast, or in a round dish garnished with triangular pieces of toast; sprinkle finely-chopped parsley over the top.

Oyster Gumbo

Singe, clean and cut as for a fricassée one fowl; put it in a baking-pan; add one onion sliced, half a pint of water, and bake until tender. Wash and cut in thin slices a quart of young okra; put it in a saucepan; add a pint of water and cook slowly for half an hour. Lift the chicken to a soup kettle; add a quart of chicken stock or boiling water, and simmer gently for twenty minutes. Add a rounding teaspoonful of salt, a level saltspoonful of cayenne, and, if you have it, a teaspoonful of paprika. Add the okra and fifty oysters; cover the saucepan, cook for five minutes and send at once to the table.