Sauces
Cocktail Sauce
1 cup ketchup
2 tablespoon vinegar
1 tablespoon onion, minced
1 tablespoon celery, minced
1 tablespoon horseradish
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
Few drops Tobasco sauce
Blend all ingredients and chill
Tartar Sauce
1/2 cup mayonnaise
1 tablespoon onion, minced
1 tablespoon pickles, minced
1 tablespoon parsley, minced
1 tablespoon olives, minced
Mix thoroughly and chill
Recipes for Oysters
Oysters on the Half Shell
36 shell oysters
Cocktail sauce
Shuck oysters. Arrange a bed of crushed ice in shallow bowls or soup plates. Place six half-shell oysters on the ice with a small container of cocktail sauce in the center. Garnish with lemon wedges. Serves 6
Angels on Horseback
1 pint select oysters
12 slices bacon
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
2 tablespoons parsley
Drain oysters and lay each oyster across half a slice of bacon. Sprinkle with seasonings and chopped parsley. Roll bacon around oyster and fasten with toothpick. Place oysters on a rack in a shallow baking pan and bake in oven at 450*F. For about 10 minutes or until bacon is crisp. Remove toothpicks and serve. Serves 6
Oyster Cocktail
1-1/2 pints oysters
Lettuce
Cocktail sauce
Lemon wedges
Drain and dry oysters. Allow six oysters for each serving and arrange in lettuce cups on individual salad plates. In the center of each plate, place a small container of cocktail sauce. Garnish with lemon. Serves 6
Pan Roast Oysters
1 pint oysters
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
Buttered toast
Drain oysters, and place in shallow buttered baking dish. Melt butter, add seasonings and pour over oysters. Bake in oven at 450*F for about 10 minutes or until edges begin to curl. Serve immediately on buttered toast. Serves 6
Oyster Chowder
1 pint oysters
3 tablespoons onion, chopped
3 tablespoons butter
1 cup water
2/3 cup celery, diced
2 cups potatoes, diced
1 tablespoon salt
1/2 teaspoon pepper
1 quart milk
Parsley
Fry onion in butter until slightly brown, add water, celery, potatoes, salt, and pepper. Cover and cook until vegetables are tender. Add milk and let come to a boil. Simmer oysters in their liquid about 5 minutes or until the edges curl. Drain. Combine with milk and vegetables. Serve immediately with chopped parsley sprinkled over the top. Serves 6
Barbecued Oysters
36 shelled oysters
1/4 cup bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
4 slices bacon
Shuck and drain oysters; place so cup side of oyster is down. Mix bread crumbs and seasonings, and sprinkle over oysters. Cover oysters with pieces of bacon. Place oysters on a preheated broiler pan about 3 inches from heat, and broil for 5 minutes or until edges curl. Serves 6
Broiled Oysters on the Half Shell
36 shelled oysters
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup bread crumbs
2 tablespoons butter
Shuck and drain oysters; place so cup side of oyster is down. Sprinkle with salt, pepper, and buttered bread crumbs. Place on preheated broiler pan about 3 inches from heat, and broil for 5 minutes or until til brown. Serves 6
Baked Oysters on the Half Shell
36 shell oysters
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons onion, minced
4 tablespoons butter
Shuck and drain oysters; place so cup side of oyster is down. Sprinkle with salt, pepper, and onion. Dot with butter. Place oysters in baking pan and bake in hot oven at 400*F for 10 minutes or until edges begin to curl. Serves 6.
Roasted Oysters in the Shell
36 shell oysters
6 tablespoons melted butter
Clean oysters thoroughly. Place on baking sheet, and roast in oven at 400*F for about 15 minutes or until shells begin to open. Serve in shell with melted butter. Serves 6.
Oysters Rockefeller
36 shell oysters
2 cups spinach, cooked
4 tablespoons onion
2 bay leaves
1 tablespoon parsley
1/2 teaspoon celery salt
1/2 teaspoon salt
6 drops Tobasco sauce
1/2 cup bread crumbs
6 tablespoons butter
Shuck and drain oysters; place so cup side of oyster is down. Put spinach, onion, bay leaves, and parsley through food grinder. Add seasonings to spinach, and cook in butter for five minutes. Add bread crumbs and mix well. Spread mixture over oysters; bake at 400*F for about 10 minutes. Garnish with lemon slices. Serves 6.
Oysters Remick
36 shell oysters
2 cups mayonnaise
4 tablespoons chili sauce
1/4 teaspoons paprika
6 drops Tobasco sauce
1 tablespoons prepared mustard
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons lemon juice
2 tablespoons butter
1/2 cup bread crumbs
4 slices bacon
Shuck and drain oysters; place so cup side of oyster is down. Combine mayonnaise and seasonings. Spread mixture over oysters and sprinkle with buttered bread crumbs. Place small piece of bacon on top of each oyster. Place oysters on preheated broiler pan about 3 inches from heat, and broil for about 5 minutes or until edges begin to curl. Serves 6.
Steamed Oysters in the Shell
36 shell oysters
6 tablespoons melted butter
Clean oysters thoroughly. Place in pressure cooker, and steam for 2 minutes at 15 pounds pressure. Cool cooker at once. Serve in shells with melted butter. Serves 6.
Deviled Oysters
36 shell oysters
2 tablespoons onion, minced
2 tablespoons butter
4 tablespoons flour
1-1/2 cups milk
1 teaspoon salt
1/4 teaspoon nutmeg
Few grains cayenne
1 teaspoon prepared mustard
1 tablespoon Worcestershire sauce
1 teaspoon parsley, chopped
1 egg, beaten
1/2 cup bread crumbs
2 tablespoons butter
Shuck and chop oysters. Cook onion in butter until tender. Blend in flour, add milk, and cook until thick, stirring constantly. Add seasonings, beaten egg, and oysters, and heat. Fill deep halves of oyster shells with cream mixture, cover with buttered bread crumbs. Bake in oven at 400*F for 10 minutes, or until brown. Serves 6.
Oyster Fritters
1 pint oysters
2 cups sifted flour
1 tablespoon baking powder
1-1/2 teaspoon salt
2 eggs, beaten
1 cup milk
1 tablespoon fat, melted
Drain oysters, and chop. Sift dry ingredients together. Combine beaten eggs, milk and fat. Pour into dry ingredients and stir until smooth. Add oysters. Drop batter by teaspoonful into hot fat, heated to 350*F and fry about 3 minutes or until golden brown. Drain on absorbent paper. Serves 6.
Oysters Casino
1 pint oysters
3 slices bacon, chopped
4 tablespoons onion, chopped
2 tablespoons green pepper chopped
2 tablespoons celery, chopped
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon Worcestershire sauce
2 drops Tobasco sauce
Fry bacon, add onion, green pepper, celery, and cook until tender. Add seasonings and mix well. Arrange drained oysters on buttered baking dish. Spread bacon mixture over oysters. Bake in moderate oven 350*F about 10 minutes or until brown. Serves 6.
Fried Oysters
1 quart select oysters
2 eggs, broken
2 tablespoons milk
1 teaspoon salt
1/8 teaspoon pepper
1 cup bread crumbs, cracker crumbs or cornmeal
Drain oysters. Mix eggs, milk, and seasonings. Dip oysters in egg mixture and roll in crumbs. Fry in hot oil; when brown on one side turn and brown the other side. Cooking time is about 5 minutes. Drain on absorbent paper. Serve immediately with slices of lemon or Tartar sauce.
Bivalve Packing Company 