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Oyster Omelet
The following recipe was
transcribed ver batim from
The Home Comfort Range Cook Book
Circa 1900
| Stew one dozen oysters in their own liquor, if possible; if not, use a
very little water; roll two or three lumps of butter size of butternuts in
flour, put in and let come to a boil, season well with pepper and salt. Take out
the oysters and chop them, and if necessary to thicken add a little flour to the
sauce. Put back the oysters and set on the back part of the stove. Beat four
eggs very light, and add two tablespoonfuls of milk or cream. Fry in a
well-buttered frying pan. When done remove to a hot platter or a deep plate, and
pour the oyster sauce over them. Serve hot. |
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