Fish and Shell-Fish Recipes
the preparation of oyster stew, long cooking produces no better flavor than short cooking at a high temperature and renders oysters far less digestible. OPENING OYSTERS. Unless oysters are bought already opened, it becomes necessary to open them in the home before they can be served raw or cooked. To open oysters is not difficult, and with a little experience the work can be done with ease. It will be well to note that the two shells of an oyster, which are called 'valves', are held together by a single muscle, known as the 'adductor muscle', that lies near the center, and that this muscle must be cut before the shell will open readily. Before attempting to open oysters, however, they should be scrubbed with clean water, so as to remove any sand that may be on the shells. If the oysters that are being opened are to be cooked before serving, simply drop them with their liquid into a suitable vessel and discard the shells. Before using the oysters, remove them from the liquid, look them over carefully to see that no small particles of shells cling to them, and wash them in clean, cold water to remove any sand that may be present. Also, strain the liquid through a cloth, so that it will be free from sand when used in the preparation of the dish for which the oysters are to be used or for the making of soup or broth. OYSTER STEW -1 1 cupful milk 1 pint oysters 1 tablespoonful butter Salt and pepper Heat the milk in a double boiler; add the seasonings and butter. Clean the oysters; cook them in a saucepan until they become plump and the edges curl. Add the hot milk and serve at once. The milk may be thickened with 1 tablespoonful of flour. Serve crackers or bread with Oyster Stew.
OYSTER STEW -2 Open them and throw them in a stew-pan, with a lump of butter; make a thickening of flour and water, salt and pepper, and stir it in just as the oysters boil; when they are done, take them up in a deep covered dish, with buttered toast in the bottom.
CREAMED OYSTERS. Another nutritious way in which to prepare oysters and at the same time produce a dish that is pleasing to most persons is to cream them. After being creamed, oysters may be served over toast or in timbale cases. 2 Tb. butter 24 oysters 1-1/2 c. medium white sauce Salt and pepper 6 slices toast or 6 timbale cases
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