The fowl should be cleaned and added with the meat.
The bones may be boiled again for cheaper stock.
FISH RECIPES
“Why, then, the world’s mine oyster
Which I with sword will open.”
BAKED OYSTERS
- 1 quart oysters
- 2 ozs. (2 heaping tablespoonfuls) butter
- 2 ozs. (2 heaping tablespoonfuls) flour
- ½ pint (1 cup) milk
- ½ pint (1 cup) cream
- 1 heaping tablespoonful grated cheese
- A little melted butter
- Some fine bread crumbs
- 1 tablespoonful white wine
- Salt, pepper, and grated nutmeg to taste
Scald the oysters in their liquor, and put them aside to cool; then divide each oyster into four pieces.
Melt the butter, stir in the flour, then add gradually the milk and cream; stir until thickened, and add the seasonings, wine, and cheese. Butter sufficient octagon ramequins, put in a layer of the oysters, fill up with the sauce, pour a little melted butter over each, sprinkle some bread crumbs on the top, and bake in a moderate oven for ten minutes.