Cream Oysters on the Half-shell
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
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Cream Oysters on the Half-shell.
Pour into your inner saucepan a cup of hot water, another of milk, and one of cream, with a little salt. Set into a kettle of hot water until it boils, when stir in two tablespoonfuls of butter and a little salt, with white pepper. Take from the fire and add two heaping tablespoonfuls of arrow-root, rice-flour, or corn-starch, wet with cold milk. By this time your shells should be washed and buttered, and a fine oyster laid within each. Of course, it is selon les regles to use oyster-shells for this purpose; but you will find clam-shells more roomy and more manageable, because more regular in shape. Range these closely in a large baking pan, propping them with clean pebbles or fragments of shell, if they do not seem inclined to retain their contents. Stir the cream very hard and fill up each shell with a spoon, taking care not to spill an in the pan. Bake five or six minutes in a hot oven after the shells become warm. Serve on the shell. Some substitute oyster-liquor for the water in the mixture, and use all milk instead of cream.
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Cream Oysters on the Half-shell.
Pour into your inner saucepan a cup of hot water, another of milk, and one of cream, with a little salt. Set into a kettle of hot water until it boils, when stir in two tablespoonfuls of butter and a little salt, with white pepper. Take from the fire and add two heaping tablespoonfuls of arrow-root, rice-flour, or corn-starch, wet with cold milk. By this time your shells should be washed and buttered, and a fine oyster laid within each. Of course, it is selon les regles to use oyster-shells for this purpose; but you will find clam-shells more roomy and more manageable, because more regular in shape. Range these closely in a large baking pan, propping them with clean pebbles or fragments of shell, if they do not seem inclined to retain their contents. Stir the cream very hard and fill up each shell with a spoon, taking care not to spill an in the pan. Bake five or six minutes in a hot oven after the shells become warm. Serve on the shell. Some substitute oyster-liquor for the water in the mixture, and use all milk instead of cream.
