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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

  STEWED SCALLOPS                                   44


  MUSSELS                                           44

  THE MUSSEL                                        44


  THE LOBSTER                                       45

  REMARKS ON THE LOBSTER                            45

  THE SEASON FOR LOBSTER                            45

  SOFT-SHELL LOBSTER NOT EDIBLE                     46

  SELECTING LOBSTERS                                46

  VALUE OF THE LOBSTER AS FOOD                      46

  BROILED LOBSTER                                   47

  LOBSTER CROQUETTES WITH PEASE                     48

  LOBSTERS EN BROCHETTE                             48

  DEVILED LOBSTER                                   49

  STEWED LOBSTER, À LA CRÉOLE                       49

  CURRY OF LOBSTER                                  50

  LOBSTER SALAD                                     50


  THE OYSTER CRAB                                   51

  TO SERVE OYSTER CRABS                             52

  OYSTER-CRAB OMELET                                52

  OYSTER-CRAB SAUCE                                 52

  ACKNOWLEDGMENT                                    53


  SHRIMPS                                           53

  MARKET PRICE OF SHRIMPS                           54

  SHRIMP OMELET                                     54

  SHRIMP SAUCE                                      54


  PRAWNS                                            54

  CURRY OF PRAWNS                                   55

  PRAWNS, DEVILED, EN COQUILLE                      55

  PRAWNS, SAUTÉ, À LA MARENGO                       55

  PRAWN SALAD                                       56


  CRAYFISH                                          56

  CRAYFISH OMELET                                   57


  SALMON                                            57

  SALMON STEAK                                      57

  CANNED SALMON                                     57

  SALMON PATTIES                                    58

  SALMON SURPRISE                                   59

  SALMON À LA CRÉOLE                                59

  SALMON PIE                                        60

  SALMON IN JELLY                                   60

  SALMON OMELET                                     61

  SALMON, GERMAN STYLE                              61

  SALMON À L’ITALIENNE                              61

  SALMON À LA HOLLANDAISE                           62

  SALMON, HUNTER’S STYLE                            62

  BOUILLABAISSE                                     63


  CODFISH                                           63

  BOILED CODFISH, OYSTER SAUCE                      63

  CODFISH TONGUES                                   64

  CODFISH STEAK                                     64

  NEW-ENGLAND CODFISH BALLS                         65

  BAKED COD                                         66

  SALT CODFISH WITH CREAM 66

  SCROD                                             67


  BROOK TROUT                                       67

  BROOK TROUT, SPORTSMAN STYLE                      68

  BROILED TROUT                                     69

  BROOK TROUT, BAKED                                69

  BROOK TROUT, BOILED                               70


  MISCELLANEOUS                                     70

  CATFISH, FRIED                                    70

  TENDERLOIN TROUT                                  71

  FRICASSEED EELS                                   71

  EEL PATTIES                                       72

  STEWED EELS, HOBOKEN TURTLE CLUB STYLE            72

  PAN BASS, ANCHOVY BUTTER                          73

  FILLET OF FLOUNDER, TARTAR SAUCE                  74

  FRIED TOMCODS                                     75

  BROILED SALT CODFISH                              75

  BROILED SALT MACKEREL                             76

  FRIED PORGIES WITH SALT PORK                      77

  FISH CURRIES                                      78

  A PLAIN FISH CURRY                                78

  CURRY OF SCALLOPS                                 78

  CURRY OF CRAYFISH                                 79

  CURRY OF EELS, WITH RICE                          79

  CURRY OF SHAD ROE                                 79

  CURRY OF FROGS’ LEGS                              80

  BROILED WEAKFISH                                  80

  BAKED WHITEFISH, BORDEAUX SAUCE                   81

  HALIBUT, EGG SAUCE                                82

  EGG SAUCE                                         82

  FRIED BUTTERFISH                                  82

  BROILED SHAD                                      82

  BAKED SHAD                                        83

  SHAD ROE À LA POULETTE                            83

  BROILED ROYANS                                    84

  BROILED SARDINES                                  84

  BROILED SMELTS, SAUCE TARTARE                     84

  SMELTS FRIED, SAUCE TARTARE                       85

  BROILED WHITEFISH                                 85

  SHEEP’S-HEAD WITH DRAWN BUTTER                    85

  DRAWN BUTTER                                      86

  BROILED SHEEP’S-HEAD                              86




INTRODUCTORY.


Would it not be beneficial, were the average American to substitute
fish for the everlasting steak and chop of the breakfast-table?

For the sake of variety, if for no other reason, we should eat more
fish; and it need not always be fried or broiled. A well-made fish stew
or a curry should be acceptable to the majority of us, and undoubtedly
would be if appetizingly prepared.

This little work does not by any means propose to exhaust the subject
of sea-food, for the subject is almost inexhaustible; but it places
within the reach of all a series of recipes and suggestions extremely
valuable to the average housewife.




THE OYSTER.


=The Oyster Season= opens in the city of New York on the first day
of September, and closes on the last day of April in each year. The
annual amount of business done in the oyster trade is close on to
$5,000,000. Each