The Boston cooking-school cook book

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 1 pint oysters Milk or cream 2 tablespoons butter 2 tablespoons flour ¼ teaspoon salt Few grains cayenne 1 teaspoon finely chopped parsley 1 egg Clean oysters, heat oyster liquor to boiling-point, and strain through double thickness of cheese-cloth; add oysters to liquor and cook until plump. Remove oysters with skimmer and add enough cream to liquor to make a cupful. Melt butter, add flour, and pour on gradually hot liquid; add salt, cayenne, parsley, oysters, and egg slightly beaten. Creamed Oysters 1 pint oysters 1½ cups White Sauce II ⅛ teaspoon celery salt Clean, and cook oysters until plump and edges begin to curl; drain, and add to White Sauce seasoned with celery salt. Serve on toast, in timbale cases, patty shells, or vol-au-vents. One-fourth cup sliced mushrooms are often added to Creamed Oysters. Oysters in Brown Sauce 1 pint oysters ¼ cup butter ¼ cup flour 1 cup oyster liquor ½ cup milk ½ teaspoon salt 1 teaspoon Anchovy essence ⅛ teaspoon pepper Parboil and drain oysters, reserve liquor, heat, strain, and set aside for sauce. Brown butter, add flour, and stir until well browned; then add oyster liquor, milk, seasonings, and oysters. For filling patty cases or vol-au-vents. Savory Oysters 1 pint of oysters 4 tablespoons butter 4 tablespoons flour 1 cup oyster liquor ½ cup Brown Stock 1 teaspoon Worcestershire Sauce Few drops onion juice Salt Pepper Clean oysters, parboil, and drain. Melt