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OYSTERS AND FISH

by

THOMAS J. MURREY

Author of “Fifty Soups,” “Fifty Salads,” “Breakfast
Dainties,” “Puddings and Dainty Desserts,” “The
Book of Entrées,” “Cookery for Invalids,”
“Practical Carving,” “Luncheon,” “Valuable
Cooking Recipes,” etc.







[Illustration]

New York
Copyright, 1888, by
Frederick A. Stokes & Brother
1888




                              DEDICATION.


                       _To the Inventor of the_

                     SHELDON CLOSE-TOP GAS-STOVE,

           _Who spent the best part of his life solving the
               perplexed problem of Economy in Fuel and
              Labor in our homes, and to those gentlemen
              connected with gas companies, who assisted
                and encouraged him, this little work is
                    most respectfully dedicated by_

                              THE AUTHOR.




CONTENTS.


                                                  PAGE

  INTRODUCTORY                                      11

  THE OYSTER                                        11

  THE OYSTER SEASON                                 11

  OYSTERS OUT OF SEASON                             12

  OYSTERS PRESERVED IN SHELL                        12

  THE FOOD OF THE OYSTER                            14

  FORMATION OF THE DEEP SHELL                       14

  COCK OYSTERS                                      15

  GREEN OYSTERS                                     15

  BANQUET OYSTERS                                   16

  ORDERING OYSTERS FOR THE FAMILY TABLE             17

  HOW OYSTERS SHOULD BE OPENED                      18

  HOW TO SERVE RAW OYSTERS                          18

  COLLATION SERVICE                                 19

  HOW TO EAT A RAW OYSTER                           19

  A BARREL OF OYSTERS                               20

  READ THIS!                                        20


  COOKED OYSTERS                                    21

  STEWED OYSTERS                                    21

  PHILADELPHIA FRIED OYSTERS                        22

  CURRY OF OYSTERS                                  24

  PICKLED-OYSTER OMELET                             24

  DEVILED OYSTERS ON TOAST                          24

  PICKLED OYSTERS                                   24

  SCALLOPED OYSTERS                                 25

  OYSTER SALAD                                      25

  PLAIN FRIED OYSTERS                               26

  MISS PARLOA’S “NEW COOK-BOOK”                     26

  OYSTER TOAST                                      26

  OYSTER OMELET                                     26

  OYSTERS, BROILED                                  27

  TRIPE WITH OYSTERS                                27

  OYSTERS EN BROCHETTE                              27

  FRIED OYSTERS                                     28

  OYSTER AND CANNED SALMON PIE                      28

  OYSTER PATTIES                                    28

  OYSTERS À LA POULETTE                             29

  PIE OF OYSTERS AND SCALLOPS                       29

  STEAMED OYSTERS                                   30

  TO SERVE STEAMED OYSTERS                          30

  ROAST OYSTERS                                     31

  BAKED OYSTERS                                     31


  CLAMS                                             31

  LITTLE-NECK CLAMS                                 31

  SOFT CLAMS IN CHAFING-DISH                        32

  STEWED LITTLE-NECK CLAMS                          33

  SOFT CLAMS                                        33

  SOFT-SHELL CLAMS SCALLOPED                        33

  CLAM TOAST                                        34

  CLAM BROTH                                        34

  CLAM FRITTERS                                     34

  FRIED SOFT CLAMS                                  35


  CRABS                                             35

  HARD-SHELL CRABS                                  35

  CRAB PATTIES, CREAM SAUCE                         36

  SOFT-SHELL CRABS                                  37

  THE CARE OF SOFT CRABS                            38

  CRABS, SOFT-SHELL                                 39

  CRAB CROQUETTES                                   39

  CRAB PATTIES, À LA BECHAMEL                       40

  CRABS, À L’AMÉRICAINE                             41

  CRABS, DEVILED                                    41


  SCALLOPS                                          42

  SCALLOP BROTH                                     42

  SMALL PATTIES OF SCALLOPS                         43

  FRIED SCALLOPS                                    43

  SCALLOPS EN BROCHETTE                             44