OYSTERS—Late but Lovely

New Zealand Listener, Volume 28, Issue 723, 22 May 1953, Page 22

OYSTERS—Late but Lovely

HERE are no half measures with oysters., People either love them or hate them. There is just one absolute rule for them-they must be quite fresh; for one doubtful oyster will probably discourage even an enthusiast for a whole season. There are various ways of serving oysters, besides the obvious one of on the shell (or out of the carton), with brown bread and butter and wedges of juicy lemon to squeeze over them, not forgetting pepper. Many people prefer vinegar to lemon-juice, although it is considered not the right thing. But when cooking oysters be sure only just to heat them through, not boil them, or they will be leathery and spoilt. Creamed Oysters Drain 2 dozen oysters, saving 7% cup of the liquid. Melt 2 tablespoons butter in double boiler, stir in 2 tablespoons flour, add the 4% cup of oyster liquid, % cup milk, % teaspoon salt and % teaspoon paprika. Cook over boiling water, stirring, until thickened. Add a teaspoon lemon-juice, a teaspoon sherry (optional) and the oysters. Heat about 3 minutes, until oysters are plump. Fried Oysters Combine a beaten egg with 1 tablespoon cold water. Dip raw oysters in egg mixture, then roll in dried breadcrumbs or cracker erumbs. Dip again in egg mixture then roll again in cruntbs. Fry in about 144 inches fat or salad oil at 370 degrees, or hot enough to brown a cube of day-old bread in 60 seconds. They will be golden brown on both sides. Drain on brown paper. Serve with (or without) Tartar sauce, made by combining one cup mayonnaise dressing, 1 tablespoon each of finely chopped olives, pickles, parsley and chives (if desired). | Mix together and serve. _Panned Oysters

| Melt 3 tablespoons butter in skillet, | Put in 2 dozen raw oysters (drained), 2 | teaspoons minced onion, 1 teaspoon salt, | Ys teaspoon pepper, Ys teaspoon pap- | Tika, Cook over low heat from 3 to 5 minutes, until oyster edges just begin | to curl. Add 4% cup light cream or top milk and 1 teaspoon minced parsley. | Heat and serve on toast. Pigs in Blankets Wrap half a thin slice of bacon around | each oyster and fasten with wooden pick. | Arrange on a wire rack in a baking | pan, and bake in hot oven (425 degrees or regulo 8) until bacon is crisp and brown, probably about 20 minutes. Remove, picks and serve. Steak and Oyster Pie Cut 2 Ib. rump steak into cubes, trimming off all fat and skin. Mix 3 dessertspoons flour, salt and pepper to taste, and rub steak in it. Fry both sides in 1 ‘ounce melted butter till brown and tender, and cooked. Add a dozen fresh oysters and their liquor, 1 teaspoon vinegar, a little chopped onion, a bay leaf, or failing that, a little grated nutmeg. | Turn into piedish and leave till cold. Cover with rough puff pastry, make a hole in the centre; ornament with pastry leaves,’ brush lightly over the top with | beaten egg, avoiding the edges. Bake in | a hot oven till brown and cooked. | Oyster Croquettes One cup cooked fowl chopped finely, 1 pint oysters, breadcrumbs, 1 tablespoon butter, a beaten egg, a little cream

or milk, lemon juice, celery salt to taste, cayenne pepper, onion juice, 1 tablespoon flour, salt. Put oysters, with their

liquor, into a stewpan and heat them well through, then drain. Melt the butter in a pan and stir in the flour, add the liquor from the oysters, making up the amount of liquid to 1 cup with milk or cream. Stir continuously while sauce boils, for 5 minutes, adding salt to taste. Add finely-chopped fowl, celery _ salt, cayenne, lemon juice, onion juice, and a few breadcrumbs if not quite _ stiff enough, Make it into balls, putting an oyster in centre of each. Brush over with beaten egg, or dip them in, cover thickly with breadcrumbs, and fry in hot fat. Serve croquettes on hot dish, surrounded by green peas which have been tossed in butter. Scalloped Oysters Two dozen oysters with liquor, 2 cups breadcrumbs, 4% cup milk and cream mixed, 2 tablespoons butter, 1 teaspoon salt, 4% teaspoon pepper. Butter a piedish and cover bottom with breadcrumbs, then lay oysters in carefully, season and cover with breadcrumbs; pour milk over, also oyster liquor, put butter on top. Bake in hot oven 15-20 minutes. Curried Oysters Grate a medium-sized onion, and steam tender in 1 tablespoon butter to which curry powder to taste has been added. When onion is tender put in 1 tablespoon flour and stir well; add milk gradually until desired consistency reached. Add 1 spoon chutney and juice from oysters and bring just to‘ boiling point. Lastly add oysters and heat in sauce, not forgetting to stir in a lump of cold butter just before serving with loose rice. The addition of a little lemon juice is an improvement,