Sunday, July 25, 2010

Roast Oysters

Scrub the shells until perfectly clean. Put into pans and set them in the oven. Take them out as soon as the shells begin to open, and before the liquor is lost. Take the upper shells off and serve on a hot platter.

Tripe Baked with Potatoes

Put into an earthen dish 1 lb. of tripe cut into small pieces and four chopped onions, season with salt and pepper, cover with stock or water and bake in a slow oven 3 hours. Thicken with a little flour, cover over with mashed potatoes. Brown in the oven and serve.