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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 ON ICE
(Mrs. Lincoln's Boston Cook Book, 1884)


Put a rectangular block of clear ice, having smooth, regular surfaces, in a large pan.
With a hot brick or flat-iron melt a cavity large enough to hold the desired number of oysters.
Pour the water from the cavity, and fill with oysters, which should first be drained, and seasoned with salt and pepper.
Place a thick napkin on a platter, put the ice upon this, cover the dish with parsley or smilax, and garnish with lemon.

The ice is sometimes roughly chipped to resemble a rock.
If the dinner be served from the sideboard, individual plates of ice are made.
 

 

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