The 1918 Fanny Farmer Cookbook

Roasted Oysters

Oysters for roasting should be bought in the shell. Wash thoroughly, scrubbing with a brush.

Put

pepper,

in a dripping−pan, and cook in a hot oven until shells part. Open, sprinkle with salt and

and serve in the deep halves of the shells.

Oysters à la Ballard

Arrange oysters on the half shell in a dripping−pan, and bake in a hot oven until edges curl.

Allow six to each serve, pouring over the following sauce:

Mix three−fourths tablespoon melted butter, three−fourths teaspoon each lemon juice and

Sauterne, few drops Tabasco, one−fourth teaspoon finely chopped parsley, and salt and

paprika to taste. Before putting ingredients in bowl, rub inside of bowl with a clove of garlic.

Panned Oysters

Clean one pint large oysters. Place in dripping−pan small oblong pieces of toast, put an oyster

on each piece, sprinkle with salt and pepper, and bake until oysters are plump. Serve with

Lemon Butter.

Lemon Butter. Cream three tablespoons butter, add one−half teaspoon salt, one tablespoon

lemon juice, and a few grains cayenne.

Fancy Roast

Clean one pint oysters and drain from their liquor. Put in a stewpan and cook until oysters are

plump and edges begin to curl. Shake pan to prevent oysters from adhering to pan, or stir with

a fork. Season with salt, pepper, and two tablespoons butter, and pour over four small slices of

toast. Garnish with toast points and parsley.

Oyster Fricassee

pint oysters

/4 teaspoon salt

Milk or cream

Few grains cayenne

Chapter XI − FISH

217