Fricasseed Oysters
- 1 pint of drained oysters
- 1 tablespoonful of hot water
- salt and pepper to taste
- a dash of cayenne pepper
- gill of cream
- 1 tablespoonful of butter
- 1 tablespoonful of flour
- 1 well beaten egg
- buttered toast
Put in a stew pan a pint of drained oysters, add a tablespoonful of hot water, pepper and salt to taste, and a dash of cayenne pepper. Boil for about three minutes shaking the pan to keep from sticking. Strain out the oysters and add to the liquor a gill of cream. Cook, but do not brown, a tablespoonful each of butter and flour together. Add slowly the oyster liquor and cream. When hot to the point of boiling stir in one well-beaten egg, add the oysters, pour the whole over buttered toast, and serve like a rascal with a smile on your face.
Submitted by Sep 22, 2009
15 min 30 min 45 min
15 min 30 min 45 min