Recipe from 1897
Drain 50 oysters: wash by pouring gradually over them a pitcher of cold water; put them in a saucepan stir carefully until they reach the boiling point; drain again, this time saving the liquor. Measure, and add to the liquor thus obtained sufficient milk to make one pint. Put two tablespoonfuls of butter and two of flour in a saucepan; add the oyster liquor and milk, and stir constantly until boiling, then add a teaspoonful of salt, a quarter of a teaspoonful of pepper and the oysters. Heat gradually and serve.
By adding the yolks of two eggs just before taking the oysters from the fire and a tablespoonful of chopped parsley after they have been dished, you may have a fricassee of oysters which may be served on toast or the plate may be garnished with squares of toast. (Ladies’ Home Journal)
VINEGAR OF THE FOUR THIEVES: Recipes & curious tips from the pastDo you want to know Thomas Jefferson’s recipe for Vinegar of the Four Thieves or how to make Ox Tail Soup?
Have you ever had ‘blueberry pickles’, ‘batallia pie’ or ‘snow birds’? You will learn all this and more in “Vinegar of the Four Thieves.” This book is a collection of household tips, medical cures, clothing care and old recipes from the 1800’s and 1900’s. Many of the tips, such as the household cleaners, cooking tips and ways to control pests, still work and are helpful in today’s ‘green’ environment while others such as ‘how to cure a dog of eating eggs’ will make you laugh. Either way, this book will help you appreciate the difficult life your grandparents endured.
With Bonus: First two chapters of novel Ribbon of Love