Recipe: Shrimp a la Salle

Shrimp also makes an appetizing and attractive dish when combined with tomato and green pepper. The accompanying recipe gives directions for the preparation of such a dish, which is called shrimp à La Salle.

SHRIMP À LA SALLE
(Sufficient to Serve Six)

  •  2 Tb. butter
  •  1 c. shredded shrimp
  •  1 c. stewed tomato
  •  1 small green pepper, chopped
  •  1 Tb. chopped onion
  •  1 tsp. celery salt
  •  1 tsp. salt
  •  1/8 tsp. pepper

Brown the butter in a Saucepan and add the shrimp, tomato, green pepper, onion, celery salt, salt, and pepper. Heat all together thoroughly, and serve over toast.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)

Recipe: Creamed Shrimp

he usual way of preparing shrimp is to cook it with mushrooms and then serve it over toast, or, in timbale cases. CREAMed shrimp is dainty in appearance, pleasing to the taste, and highly nutritious.

CREAMED SHRIMP
(Sufficient to Serve Six)

  •  1 c. medium white Sauce
  •  1 c. diced shrimp
  •  1 c. chopped mushrooms
  •  1/2 tsp. salt
  •  1/8 tsp. pepper

Heat the white Sauce, and to it add the shrimp, mushrooms, salt, and pepper. Beat a little butter into the mixture to improve the flavor, heat, and serve in timbale cases, as shown, or over toast.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)

Recipe: Oriental Stewed Prawns

Clean and pick 3 dozen prawns. Heat some dripping in a large Saucepan; add the prawns, 1 chopped onion, salt, pepper and 1 teaspoonful of curry-powder. Add 1 pint of stock and let simmer half an hour until tender. Serve on a border of boiled rice; garnish with fried parsley.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Oyster Stew

If an extremely nutritious way of preparing Oysters is desired, Oyster stew should be selected. This is perhaps the simplest way in which to cook Oysters, and yet care must be exercised in making this dish, for the Oysters should not be cooked too long and the milk, which must be brought to the boiling point, should not be allowed to burn. Oyster stew makes an excellent dish for lunch. It should not be served as the first course of a heavy meal because of the large amount of nutriment it contains.

Oyster STEW
(Sufficient to Serve Six)

  •  1 qt. Oysters
  •  1 qt. milk
  •  2 Tb. butter
  •  1 tsp. salt
  •  1/8 tsp. pepper

Pour 1 cupful of water over the Oysters, look them over carefully, and remove any pieces of shell that may cling to the Oysters, making sure that any particles of sand are washed off. Heat this liquid to the boiling point and then strain it through a cloth. Put the milk on the fire to heat, and when hot, add the butter, salt, and pepper, and strained liquid. After the whole mixture has come to the boiling point, pour in the Oysters and cook until they look plump and the edges begin to curl. Remove from the heat and serve with crisp crackers.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)

Recipe: Steamed Salt Oysters or Clams

Place the salt Oysters or clams in a large dishpan and cover with plenty of cold water. Scrub clean with a stiff brush. Now place a colander in a deep scaucepan and add one quart of boiling water. Fill the colander with salt Oysters or clams and steam until they open their mouths. Place one dozen of the steamed salt Oysters or clams in a deep SOUP plate and serve with a small Saucer of melted butter. Serve a small cup of the salt Oyster or clam liquid, left in the Saucepan after steaming the bivalves, with them.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Fish and Oyster Pie

Any remains of cold FISH, such as COD or haddock, 2 dozen Oysters, pepper and salt to taste, bread crumbs, sufficient for the quantity of FISH; ½ teaspoonful of grated nutmeg, 1 teaspoonful of finely chopped parsley.

Clear the FISH from the bones, and put a layer of it in a pie-dish, which sprinkle with pepper and salt; then a layer of bread crumbs, Oysters, nutmeg and chopped parsley. Repeat this till the dish is quite full. You may form a covering either of bread crumbs, which should be browned, or puff-paste, which should be cut off into long strips, and laid in cross-bars over the FISH, with a line of the paste first laid round the edge. Before putting on the top, pour in some made melted butter, or a little thin white Sauce, and the Oyster-liquor, and bake.

Time.—If of cooked FISH, ¼ hour; if made of fresh FISH and puff-paste, ¾ hour.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Oysters and Macaroni

Arrange two cups of cooked MACARONI and one pint of small Oysters in layers in a buttered baking dish; season each layer with salt and pepper, and dredge with flour; cover with Buttered Crumbs, and bake in a hot oven twenty minutes. One-fourth cup of grated cheese may be added.

Better Meals for Less Money, by Mary Green (Year 1909)