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Fricasseed Oysters


  • 1 quart of oysters
  • 1 slice of raw ham, which has been pickled, but not smoked
  • 2/3 of a pint of veal or chicken broth, well strained
  • liquor from the oysters
  • 1 small onion, minced fine
  • a little chopped parsley
  • a little sweet marjoram
  • a little pepper
  • 1 scant tablespoon of cornstarch
  • 1/3 cup of milk
  • 1 ounce of butter
  • 1 egg
  • salt
  • juice of a lemon


Take ham and soak in boiling water for half an hour; cut it in quite small pieces, and put in a saucepan with veal or chicken broth, the liquor from the oysters, onion, parsley, sweet marjoram, and pepper; let them simmer for twenty minutes, and then boil rapidly for two or three minutes; skim well and add cornstarch, mixed smoothly in milk; stir constantly, and when it boils add the oysters and butter; after which, just let it come to a boil, and remove the oysters to a deep dish; beat 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 it.


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The White House Cookbook (1887).

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