Oyster Fricasee Recipe
Recipe for fricaseed oysters.
Take a slice of raw ham, which has been pickled, but not smoked,
and soak in boiling water for half an hour; cut it in quite small
pieces, and put in a saucepan with two-thirds of a pint of veal
or chicken broth, well strained; the liquor from a quart of oysters,
one small onion, minced fine, a little chopped parsley, sweet marjoram,
and pepper; let them simmer for twenty minutes, and then boil rapidly
for two or three minutes; skim well and add one scant tablespoon
of cornstarch, mixed smoothly in a third cup of milk; stir constantly,
and when it boils add the oysters and one ounce of butter; after
which, just let it come to a boil, and remove the oysters to a deep
dish; beat one egg, and add to it gradually some of the hot broth,
and, when cooked, stir it into the pan; season with salt, and pour
the whole over the oysters.
When placed upon the table, squeeze
the juice of a lemon over your oyster fricasee.