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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

OYSTERS AND MUSHROOMS IN CRUSTS
(Mrs. Lincoln's Boston Cook Book, 1884)

Bake Parker-House-roll dough in round pans, or as small round biscuit placed some distance apart. When cold, cut a slice from the top of each, and remove the soft inside without breaking through the crust.

Fill with the following mixture: —

Parboil half a pint of oysters.
Strain, and save the liquor.
Cut the oysters fine, and mix with them half a can of chopped mushrooms.  
Mix the oyster liquor and mushroom juice with enough cream to make one pint in all.
Pour this hot liquid slowly on one tablespoonful of butter and three of flour cooked together.
Season highly with salt, pepper, lemon juice, and cayenne.
Pour this into the crusts, and serve at once.
This dish is acceptable to those who cannot eat oysters in puff-paste patties.
 

 

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