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Classic Seafood Recipes & Fish Recipes
Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp

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OYSTER RECIPES

 Raw Oysters (1884)
 Oysters On Ice (1884)
 Broiled Oysters (1896)
 Oysters In Brown Sauce (1896)
 Cooked In The Shells (1884)
 Creamed Oysters (1884)
 Oysters in Crusts (1884)
 Curried Oysters (1845)
 Devilled Oysters (1896)
 Fricasseed Oysters (1884)
 Oyster Fricassee (1896)
 Fried Oysters (1851)
 Fried Oysters (1884)
 Oyster Fritters (1851)
 Oysters and Macaroni (1896)
 Oyster Macaroni Croquettes (1896)
 Pickled Oysters (1851)
 Pickled Oysters
 Oyster Pie (1851)
 Pigs in Blankets (1884)
 Scalloped Oysters (1884)
 Scalloped Oysters (1896)
 Scolloped Oysters (1858)
 Scolloped Oysters (1851)
 Scalloped Oysters (1903)
 Smothered Oysters (1884)
 To Stew Oysters (1845)
 Stewed Oysters (1851)


Clam Recipes
Crab Recipes
Lobster Recipes
Scallop Recipes
Shrimp Recipes

DEVILLED OYSTERS
(Boston Cooking-School Cook Book, 1896)

    1 pint oysters.
    1/4 cup butter.
    1/4 cup flour.
    1/4 cup milk.
    Yolk 1 egg.
    1/2 tablespoon finely chopped parsley.
    1/2 teaspoon salt.
    Few grains cayenne.
    1 teaspoon lemon juice.
    Buttered cracker crumbs.


Clean, drain, and slightly chop oysters.
Make a sauce of butter, flour, and milk; add egg yolk, seasonings, and oysters.
Arrange buttered scallop shells in a dripping-pan, half fill with mixture, cover with buttered crumbs, and bake twelve to fifteen minutes in a hot oven.
Deep oyster shells may be used in place of scallop shells.
 

 

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