| 221 | 222 | 223 | 224 | 225 |
| 1 | 180 | 359 | 539 | 718 |
|
The 1918 Fanny Farmer Cookbook
Broiled Oysters
pint selected
oysters
1
1
/4 cup melted
butter
/3 cup seasoned cracker crumbs
2
Clean oysters and dry between towels. Lift with plated fork by the tough muscle and dip in
butter, then in cracker crumbs which have been seasoned with salt and pepper. Place in a
buttered wire broiler and broil over a clear fire until juices flow, turning while broiling. Serve
with or without Maître d’Hôtel Butter.
1
1
54
55
Oyster Toast
Serve Broiled Oysters on small pieces of Milk Toast. Sprinkle with finely chopped celery.
Oysters and Macaroni
1
3
pint oysters
Salt and pepper
/4 cup macaroni
broken in
Flour
inch pieces
/2 cup buttered
1
1
crumbs
1
/4 cup butter
Cook macaroni in boiling salted water until soft; drain, and rinse with cold water. Put a layer
in
bottom of a buttered pudding−dish, cover with oysters, sprinkle with salt and pepper, dredge
with flour, and dot over with one−half of the butter; repeat, and cover with buttered crumbs.
Bake twenty minutes in hot oven.
1
56
Scalloped Oysters
1
4
pint oysters
1
crumbs
tablespoons oyster
cup cracker
liquor
1
/2 cup melted
butter
tablespoons milk or
cream
2
Chapter XI − FISH
220
Page
Quick Jump
|