sweetbreads only are considered. Sweetbreads are a table delicacy,
and a valuable addition to the menu of the convalescent. Sweetbreads
consist of two parts: The round, compact part is called the heart
sweetbread, as its position is nearer the heart; the other part is
called the throat sweetbread. When sweetbread is found in market
separated, avoid buying two of the throat sweetbreads, as the heart
sweetbread is more desirable.
They spoil very quickly, and should be removed from paper as soon as
received from market, plunged into cold water and allowed to stand 1
hr; drained, and put into salted boiling water, then cooked slowly 20
min; again drained, and plunged into cold water, that they may be kept
white and firm. They are always parboiled in this manner for subsequent
cooking.
BROILED SWEETBREAD
Parboil a sweetbread; split crosswise; sprinkle with salt and pepper;
broil 5 min; serve with lemon butter sauce.
CREAMED SWEETBREADS
Cook sweetbreads as directed under Broiled sweetbreads; dice in ½″
cubes; heat in cream sauce made from 1 tbp butter substitute, 1½ tbp
flour, and 1 c milk; season with salt and pepper.
BRAINS SCRAMBLED WITH EGG
Soak calves’ brains 1 hr in cold water; remove membrane and parboil 20
min in salted water to which a little vinegar or lemon juice has been
added; drain, separate into small pieces. To 4 eggs, lightly beaten,
add 4 tbp milk or water, salt, pepper, and ½ c brains; scramble in
small amount of butter substitute; serve with chopped parsley.
MINCED KIDNEY
Trim kidneys, removing white fat from center; cut in thin slices;
dredge with flour, and brown in small amount of fat, to which has been
added a sliced onion. Other seasonings, such as green pepper and celery
salt, may be added; when brown, add 1 pt water or stock; simmer gently
for 5 min; add more flour if necessary to thicken gravy; serve on toast
or with mashed potatoes. Kidneys should be cooked only a short time or
they become toughened.
FRIED LIVER
Veal liver is preferable because of its tenderness, but beef liver may
be used by first boiling until tender; after boiling, cut in ½″ slices;
remove outside skin and veins; dredge with cornmeal and fry in hot fat.
BROILED TRIPE
Fresh honeycomb tripe is best for broiling. Wipe tripe as dry as
possible; dip in fine cracker dust and olive oil or melted butter;
drain, and again dip in cracker dust; place in greased broiler and
broil 5 min; cooking smooth side of tripe the first 3 min; place on hot
platter, honeycomb side up, spread with butter, and sprinkle with salt
and pepper.
TRIPE IN BATTER
Wipe tripe and cut in pieces for serving; sprinkle with salt and
pepper; dip in batter; fry in small quantity of hot fat; drain.
=Tripe Batter.= Mix 1 c flour with ¼ tsp salt; add gradually ½ c cold
water, and when perfectly smooth add 1 egg, well beaten, ½ tbp vinegar,
and 1 tsp olive oil or melted butter.
SWEETBREAD CROQUETTES
1 c mushrooms, cut in small pieces, salt and pepper, 1 c cold
cooked sweetbreads, cut in dice, lemon juice and onion juice, 1 c
croquette sauce.
Saute mushrooms in butter; add sweetbread, seasonings, sauce; shape;
dip in crumbs, egg and crumbs, and fry.
JELLIED TONGUE
Boil, trim and skin either fresh or salt tongue; have 1¼ qt of aspic
jelly in liquid state; cover bottom of a 2 qt mould about an inch deep
with it and let it harden. With a fancy vegetable cutter cut out leaves
from cooked beets and garnish bottom of mould with them; gently pour in
3 tbp jelly, to set vegetables; when this is hard add jelly enough to
cover vegetables, and let the whole get very hard; then put in tongue,
and about ½ c of jelly, which should be allowed to harden, and so keep
meat in place when remainder is added; pour in remainder of jelly and
set away to harden. To serve: Dip mould for a few moments in a pan
of warm water and gently turn onto a dish; garnish with pickles and
parsley. Pickled beet is especially nice.
FILLETS OF TONGUE
Cut cold boiled tongue in pieces 4″ long, 2″ wide, and ½″ thick; dip in
melted butter and flour and fry until brown.
CALF’S HEAD
1 calf’s head, 1 onion, 1 bay leaf, 6 whole cloves, 1 tbp salt, 1
root of celery.
Split head through center; remove brains and lay them in ice cold
salted water; wash head thoroughly in many changes of cold water.
To remove skin, begin from under head, keeping knife close to bone;
remove as one piece; singe skin and place in cold water for 1 hr; after
which, scrape it with a knife; singe again and place in cold water.
Scald cleaned head with boiling water, then place it, with skin on top.
In a soup kettle; pour over it 4 qt cold water; bring to boiling point
and skim; reduce heat, cover and let simmer for 2 hr; add seasonings
and let simmer for 1 hr more.
PORK
Pork is flesh and fat of pig or hog. It contains the largest percentage
of fat of any meat. When eaten fresh it is the most difficult of
digestion. By curing, salting and smoking, pork is rendered more
wholesome. Bacon, next to butter and cream, is the most easily
assimilated of all fatty foods. Pork should always be well cooked.
PORK CHOPS
Wipe chops; sprinkle with salt and pepper; place in hot frying pan;
cook slowly until tender and well browned on each side.
PORK CHOPS AND STEAKS
Chops are cut from loin and ribs; cuts from leg and shoulder being
known as steaks. Either piece is best cooked by laying them in hot
frying pan, cook slowly until well seared on each side; then drain off
all fat and set into a hot oven for 5 or 10 min, according to thickness
of piece; season with pepper and salt just before laying in pan and
serve with fried apples or a pickle gravy.
Pork steaks, chops and even roasting pieces may be cooked ready to
serve then covered with lard and kept in a cool place. They will keep
perfectly for weeks, and when wanted the lard can be melted, the meat
reheated, and any sauce desired served with them.
ROAST PORK
The chine, loin and spareribs are the best pieces for roasting. Trim
and wipe meat; rub well with salt, pepper and sage; place in hot
roasting pan; dredge with flour; roast in hot oven until surfaces are
brown; baste, reduce heat and roast from 3 to 3½ hr, basting every 20
min.
CHOPS WITH APPLES
Arrange pork chops on platter, surround with slices of apples, cut ½″
thick; fried in fat remaining in pan after frying chops.
CHOPS EN CASSEROLE
7 medium-sized potatoes, 2 tbp flour, 1 tsp salt, ⅛ tsp pepper, 3
tbp fat, 3 c milk, 6 pork chops.
Wash and pare potatoes; cut in thin slices; put a layer in greased
baking dish and sprinkle with flour, salt and pepper; dot with small
bits of fat; add another layer of potatoes and seasoning and repeat
until all ingredients are used; pour milk over it; lay pork chops on
top; bake in moderate oven 1½ hr or until potatoes are tender.
BAKED PORK CHOPS
Dip each chop in milk with a pinch of salt added to it; roll in bread
crumbs evaporated; place in well-greased shallow pan; put a tsp of fat
on top of each and bake in hot oven 20 min.
ROAST LEG OF PORK
Trim and wipe meat, if used with skin on; score it in 1-in squares,
taking care to cut only through skin; make a cut just below knuckle
with boning knife, slide knife up along bone and turn it outward,
making a half dozen cuts ⅔ way to the skin and fill them with stuffing;
sprinkle with salt and pepper; place on rack in roasting pan; dredge
with flour. For roasting, follow directions for Roast Pork: Half hour
before serving sprinkle with 1 tbp cracker crumbs seasoned with pepper,
salt and sage; serve with apple sauce.
STUFFING
1 c grated bread crumbs, 1 sour apple, 1 small onion, 6 sage
leaves, 2 tbp butter, 1 tsp salt, ¼ tsp pepper, 2 egg yolks.
Chop apple and onion; melt butter; add crumbs, rubbing them hard to
distribute butter evenly; add seasoning, apple and onion and 2 beaten
egg yolks.
ROAST LOIN RIBS
The meat is usually cut quite close from these and used for steaks.
Follow directions for Roast Pork and allow 30 min for each pound; serve
with apples roasted in same pan or fried; save all drippings from
baking pan and see that the glaze is all dissolved; if the oven has not
been too hot this fat will serve for frying and gravy can be made to
serve with cold roast pork.
BROILED PORK TENDERLOIN
Trim and wipe meat, split open and broil; season with pepper, salt and
1 sage leaf for each one; place in hot broiler and brown thoroughly;
serve on hot platter with melted butter.
SCRAPPLE
Scrapple is usually made from head and sometimes liver and heart of the
hog.
10 lb whole hog heads, 2½ lb hog livers and hearts, a small
quantity of beef if desired, 6 lb cornmeal, yellow or mixed, ½ lb
salt, ½ lb buckwheat or rye flour, 3 oz spices, including pepper,
sage, marjoram and thyme in any desired proportions.
Clean heads thoroughly, removing eyes and ear tubes; split head
lengthwise and remove teeth and soft bones in and near nasal cavities;
place heads and other meat in large kettle with a liberal quantity of
water and cook until meat falls off bones; separate liquid and soft
tissue from bones and pass through a fc; strain liquid in which meat
was cooked to remove small pieces of bone, return to kettle and heat to
boiling point; then slowly add the meal and flour, stirring constantly;
boil and stir until the mass becomes thick; add the salt, spices and
chopped meat, and boil 10 min longer. Pour while still hot into deep
meat molds; bread pans will do; pour 2 to 4 tbp of melted lard over the
materials in pans.
The scrapple is ready for use as soon as it has cooled. To prepare it
for the table it is usually cut into slices about ½″ thick, dusted with
flour, cracker dust or dry cornmeal, fried until the outside is crisp,
and served hot; fried apples are good with fried scrapple.
LIVER AND BACON
Prepare the bacon as directed for breakfast bacon; cut the liver in
slices ⅓″ thick, cover with boiling water and let stand 5 min; dry well
and roll in seasoned flour; lay the slices in smoking hot bacon fat;
when they are browned on each side they will be sufficiently cooked;
serve on hot platter; garnish with slices of bacon.
ROAST FRESH HAM
Remove bone from a fresh ham or fresh pork shoulder; wipe meat,
sprinkle with salt and stuff; sew in shape and score fat; place on rack
in pan; dredge meat and bottom of pan with flour, and roast in a hot
oven 3 hr, basting every 15 min with fat in pan; remove skin and brush
outside of ham with 1 egg yolk diluted with 2 tbp cold water; sprinkle
with ¼ c fine bread crumbs mixed with ¼ c brown sugar and bake until
well browned.
FRIED HAM AND EGGS
Wipe ham, remove ½ outside layer of fat, and place in frying pan; cover
with tepid water and let stand on back of range 30 min; drain and dry
on a towel; heat pan, put in ham; brown quickly on one side, turn and
brown other side; or soak ham over night; dry and cook in hot frying
pan. If cooked too long, ham will become hard and dry; serve with fried
eggs cooked in the tried-out ham fat.
HAM WITH JELLY SAUCE
½ tbp butter, ⅓ c currant jelly, 1 c cold cooked ham cut in small
strips, few grains cayenne, ¼ c sherry wine.
Put butter and currant jelly into chafing dish; as soon as melted, add
cayenne, wine and ham; simmer 5 min.
SAUSAGES
Cut apart a string of sausages; pierce each sausage several times with
a carving fork; put in frying pan, cover with boiling water, and cook
15 min; drain; return to frying pan, and fry until well browned; serve
with fried apples. Sausages are often broiled same as bacon and apples
baked in pan under them.
MEAT LOAF
1 lb fresh pork, 1 lb veal. 2 lb beef, 1 c bread crumbs, 1 c
milk. 1 tbp salt, ⅛ tsp pepper, 3 eggs, slightly beaten.
Chop meat finely, mix, and add remaining ingredients in order given;
shape into a loaf; put in pan, and lay across top 6 thin slices fat
salt pork; roast in a hot oven 1½ hr, basting every 10 min, at first
with ½ c hot water and after that has gone, with fat in pan; remove to
platter, pour around tomato or brown sauce and garnish with parsley.
One small onion, peeled and finely chopped, may be added.
BREAKFAST BACON (1)
Remove the rind and cut bacon in thin slices; cook in a hot frying pan;
turning slices frequently until crisp and brown; drain on a soft paper.
BREAKFAST BACON (2)
Remove the rind and cut bacon in thin slices; place the slices on a
broiler over a dripping pan and bake in hot oven until bacon is crisp;
turn once during baking; drain on soft paper. Oysters may be wrapped in
thin slices of bacon and baked in this way.
FRIED SALT PORK
Remove the rind and cut the pork in ¼″ slices; freshen, if very salt,
and fry slowly and evenly until dry. It is used as a garnish for fish,
fishballs, tripe, etc.; may be used as a lunch or breakfast dish baked
with potatoes and a white gravy made like white sauce; only the fat
from the pork is substituted for butter.
BROILED PIGS’ FEET
Wipe, sprinkle with salt and pepper and broil 6 to 8 min; serve with
maitre d’hotel butter or sauce piquante.
FRIED PIGS’ FEET
Wipe, sprinkle with salt and pepper, dip in crumbs, egg and crumbs; fry
in deep fat and drain.
BOILED HAM
Soak in cold water over night or for several hours; scrape, and trim
carefully; put in a kettle and cover with cold water; bring gradually
to the boiling point and cook slowly until tender; remove kettle from
range and set aside that ham may partially cool; then take from water,
peel, skin carefully in 2″ strips; make rings or figures with cloves
stuck in the crust, brush with beaten egg and dust thickly with fine
bread crumbs; brown in the oven; add a paper ruffle to the shank before
sending to table; garnish with cauliflower, cabbage, sauerkraut,
spinach or some sort of greens.
To glaze ham, after cooking and peeling, brush with beaten egg and coat
with paste made of 1 c cracker crumbs, made into a smooth paste with 1 c
milk and a tbp of butter; brown in a moderate oven. Some cooks add
a tsp of sugar to the bread crumbs; vinegar may be substituted for
wine. When either vinegar or wine is used the cook should not put it in
an iron pot. In any method the main point is to heat gradually, cook
slowly and cool in the liquor.
STUFFED HAM
Soak a 10 or 12 lb ham in cold water over night, in the morning wash
and trim carefully; remove the bone and fill with stuffing; sew up the
slit where the bone was taken out, and bind the ham firmly in a strong
piece of cotton; cook slowly for 3 or 4 hr, and cool in the bandage;
when cold, remove the bandage, the rind and the brown fat; sprinkle
with sugar and fine crumbs; bake 1 hr in a slow oven.
STUFFING
1 lb chestnuts, 1 can mushrooms, 6 truffles, 1 slice raw ham, 1
egg, 1 oz mustard seed, 2 cucumber pickles, ¼ tsp allspice, ¼ tsp
cloves, 2 tbp minced parsley, 2 tbp salt, 1 tbp onion.
Boil the nuts till tender enough to chop fine; cut the truffles into
strips and chop all the other ingredients; add seasonings and spices;
boil all together with a raw egg.
SAVORY BAKED HAM
1 slice ham (1″ thick or more), 2 tbp mustard, to tbp water,
about 1 c milk.
Make a paste of the mustard and water and rub it on both sides of the
ham; place ham in baking dish slightly larger; add milk almost to cover
and bake in moderate oven until milk is absorbed and the top of the ham
is nicely browned. This requires about 45 min.
SCALLOPED HAM-POTATOES
1 slice ham 2″ thick, potatoes, pared and sliced, 1 pt
(approximately) milk, chopped parsley.
Cut ham in pieces for service; put in greased pyrex loaf pan or utility
dish; pile potatoes on side, and pour in milk; bake in slow oven 1½ to
2 hr; sprinkle with parsley.
VIRGINIA BAKED HAM
Soak ham over night. In the morning scrape and clean well, not
forgetting to clean the opening in shank, and through which the string
is drawn. Then place ham in pot of boiling water, to which you have
added ½ c brown sugar and ½ c vinegar or cider; boil briskly for 10
min, then reduce heat and cook slowly for 2½ hr or until tender; cool
and remove skin to near shank end; rub in well over ham 1 tbp dry
mustard; insert cloves all over ham at intervals of 2″; place ¼ c of
vinegar mixed with sugar in bottom of baking pan, but do not baste
ham; bake for about 1 hr. Apricots or prunes placed in pan when baking
gives a nice flavor and are delicious served with the ham.
HAMPIQUANT
1 lb thinly sliced cooked ham; 1 tbp mustard, ¼ tsp black pepper,
dash of cayenne, ¾ c grated Parmesan or American cheese.
Mix the mustard and seasonings with enough milk to form a thick paste;
spread this on the slices of ham and sprinkle each slice with cheese;
stack the ham in the shape of a brick and tie with a string; bake for
30 min in a moderate oven, basting occasionally with the ham fat as it
runs out into the pan. When cold remove the string and cut in slices
downward through the layers.
HAM EN CASSEROLE
Cut potatoes in 1″ balls and put them in a covered dish; season with
salt and pepper; cover with milk; over a thick slice of ham sprinkle a
little dry mustard and place ham on potatoes; add enough milk to cover;
cover and bake in moderate oven 1 hr.
CORN RAGOUT
Cut scraps of ham or bacon in small pieces; fry brown; add 6 ripe
tomatoes, peeled and sliced, and the grains cut from 6 ears of corn;
cover with boiling water, season with red pepper and salt, and cook
slowly ½ hr; serve hot with toast or slices of fried bread.
SAUSAGES (2)
2 lbs sweet potatoes, ½ c sugar, ½ c brown sugar, ¼ c water, 2
tbp fat, 1 tsp salt, 1 lb sausages.
Parboil sweet potatoes 15 min; peel and slice in strips like French
fried potatoes; put in a greased baking dish; put sugar, brown sugar,
water, fat and salt in a saucepan and boil 3 min; pour syrup over the
sweet potatoes; bake in a moderate oven 30 to 40 min; put sausages on
top of potatoes; cook ½ hr longer or until potatoes and sausages are
tender.
SAUSAGE TURNOVERS
1 c sausage meat, 1 c chopped ham, 1 c cooked rice, 1 tsp
Worcestershire sauce, 1 egg, plain pastry.
Cook sausage meat in a frying pan, slowly, stirring constantly until
done, but not browned, about 10 min; drain off fat; add ham, rice and
Worcestershire sauce and mix well; add well-beaten egg; roll plain
pastry very thin and cut in 4″ squares; put 2 tbp of the meat mixture
in the center of each square; moisten edges with water and fold over to
form triangles; press edges together with tines of fork, and prick the
tops; bake in a hot oven 15 or 20 min.
SHELLFISH
Oysters are in season from September to May. They are nutritious and
are easily digested, especially when eaten raw. During the oyster
season they form the first course of a dinner served on the half shell
or in cocktail. Mussels eaten in some parts of Europe are similar to
oysters.
=To Open Oysters=: Put a thin, sharp knife between shells, near back
and push forward until it cuts the strong muscles which holds the two
shells together. Then the shells may be separated.
=To Clean Oysters=: Place oysters in a strainer; set over a bowl so as
to save the liquid from them; then wash well in cold water and pick
out all pieces of broken shells. Oyster liquid should be strained and
scalded before using.
BROILED OYSTERS
Clean well large oysters; scald 1 min; drain and dry on towel; dip into
soft butter till well coated and then in flour; season with salt and
pepper; place on greased broiler; broil until a light brown; serve on
thin buttered toast or on small pieces of milk toast, sprinkled with
finely chopped celery.
DEVILED OYSTERS
Wash, drain and dry 6 large oysters; make a paste of ¼ tsp dry mustard,
⅛ tsp pepper and salt and 1 egg yolk; dip oysters in mixture and when
covered well roll in fine cracker crumbs and broil.
FRIED OYSTERS
Wash, drain, clean and dry oysters; dip in flour or cracker crumbs;
seasoned with salt and pepper; fry in deep hot fat; drain on brown
paper; serve immediately on hot, folded napkin; garnish with parsley
and thin slices of lemon. They can be dipped in egg, rolled in crumbs,
dipped again in egg and rolled in crumbs and fried 1 min in hot fat.
OYSTER STEW
1 qt oysters, 1 c oyster liquid, ½ c milk or water, 1 tbp butter, 1 tbp
cracker crumbs; ½ tbp salt, ⅛ tsp pepper. Scald and strain liquid; add
to it milk, seasonings, butter and cracker crumbs; let come to boiling
point; then add oysters and cook until edges begin to curl.
OYSTERS ON HALF SHELL
Serve oysters on deep halves of the shells; arranged on plate of
crushed ice, with ¼ lemon in the center of plate; allow 6 oysters to
each person served.
OYSTER COCKTAIL
6 small raw oysters, 1 tbp tomato catsup, ¼ tbp vinegar or lemon
juice, 1 drop tabasco, salt, ½ tsp Worcestershire sauce.
Mix ingredients; chill; serve in cocktail glasses. Cases made from
green peppers placed on a bed of crushed ice are attractive to serve
them in. A cocktail glass full of cocktail sauce can be placed in the
center of a bed of ice and oysters served on deep halves of shell the
same as oysters on half shell.
RAW OYSTERS
Raw oysters are served on oyster plates, same as oysters on half shell,
or in a block of ice; place block of ice on a folded napkin on platter,
and garnish the base with parsley and quarters of lemon or ferns and
lemon.
=Oysters on Block of Ice.= Square piece of ice, and with hot flatiron
melt a hole large enough to hold oysters; pour off water; place ice on
a folded napkin on platter and garnish with parsley and lemon. Green or
watercress leaves can be used instead of parsley.
FRICASSEE OF OYSTERS
1 pt oysters, 3 tbp butter, 2 tbp flour, 1 tsp salt, few grains
cayenne, ½ tsp parsley, chopped.
Drain and clean oysters; scald and skim oyster liquid; parboil in
liquid; brown butter; add flour and stir until well browned; add oyster
liquid slowly, stirring constantly; then seasonings and oysters; serve
on toast, in patty shells or on shortcake.
PANNED OYSTERS
Clean 1 pt oysters; place in greased pan small pieces of toast; place
an oyster on each piece; sprinkle with salt and pepper; bake until
oysters are plump; serve with lemon butter.
CREAMED OYSTERS
1 pt oysters, 1 ½ c white sauce.
Drain and clean oysters; scald and strain the liquid; cook oysters in
liquid until plump and edges begin to curl; drain; add to white sauce;
add more seasoning if necessary; let it heat to boiling point and serve
on toast in patty shells or on shortcake.
OYSTERS AND MACARONI
1 pt oysters, ¾ c macaroni, broken, salt and pepper, flour, ½ c
buttered crumbs, ¼ c butter.
Cook macaroni in boiling salted water until soft; drain and rinse with
cold water; place a layer in bottom of greased baking dish; cover with
oysters; sprinkle with salt and pepper; dredge with flour; dot over
with ½ of the butter; repeat, and cover with buttered crumbs; bake 20
min in hot oven.
ROASTED OYSTERS
Use oysters in the shell; wash thoroughly with scrubbing brush; place
in pan and cook in hot oven until shells part; open; sprinkle with salt
and pepper, and serve in halves of shells. Melted butter is very nice
served with these.
OYSTER SHORTCAKE
Drain and clean 1 qt oysters; scald and strain the liquid; cook oysters
in liquid until plump and edges curl; cook 1 tbp flour with 3 tbp
of butter; when mixture is light and creamy gradually turn upon it
boiling liquor and season with salt and pepper; when boiling stir in 3
tbp of cream; add oysters; stir over fire ½ min; serve immediately on
individual shortcakes.
SCALLOPED OYSTERS
1 pt oysters, 1 c grated bread crumbs, ½ c coarse cracker crumbs,
½ c butter, 1 c oyster liquid, 1 tsp salt, ⅛ tsp pepper.
Drain and clean oysters; grease pudding dish; sprinkle bottom with
a layer of bread crumbs; mix rest of the bread and cracker crumbs
and stir in butter; arrange oysters and bread in alternate layers;
seasoning each with pepper and salt; pour over oyster liquor; bake 30
min in quick oven.
OYSTERS IN BATTER
Clean oysters; drain and dry; dip in batter; fry in deep hot fat; drain
and serve on folded napkin; garnish with lemon and parsley. Oysters may
be parboiled, drained and then fried.
OYSTER BATTER
2 eggs, 1 tsp salt, ⅛ tsp pepper, 1 c bread flour, ¾ c milk.
To well-beaten eggs add salt and pepper; add milk and flour
alternately, stir until smooth and well mixed.
RICED OYSTERS
1½ c hot boiled rice, 1 pt oysters, 1 c white sauce, butter,
salt, pepper, 1 c cracker crumbs.
Cover bottom of greased baking dish with ½ the rice, then add ½ the
oysters; pour over ½ the sauce; dot with butter and sprinkle with salt
and pepper; repeat, using remaining ingredients; cover with crumbs and
bake in hot oven 30 min.
OYSTERS AU GRATIN
In a saucepan put 1 tbp of butter; melt and add 1 tbp flour, ½ tsp
salt and a little white pepper; mix smooth and stir in 1 c milk until
it thickens; add a little Anchovy sauce or Worcestershire if liked;
butter, either small dishes or 1 large dish; put in layer of sauce,
then 1 of oysters, salt and pepper; more sauce and another layer of
oysters; cover with bread crumbs; dot thickly with butter and bake in a
quick oven; a tsp chopped parsley, 2 tbp grated cheese added to sauce
improves it.
OYSTER ROAST