Long Island Seafood Cookbook

Long Island Seafood Cookbook (Electronic book text)

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Goodreads helps you keep track of books you want to read. Want to Read saving…. Want to Read Currently Reading Read. Refresh and try again. Open Preview See a Problem? Thanks for telling us about the problem. Return to Book Page. Long Island Seafood Cookbook by J. Noted gourmet and seafood authority presents more than recipes covering chowders mussel chowder, oyster chowder , clams stuffed clams, soft shell clams Newburg , flounder cebiche, cider flounder , crab crab curry, crab soup, baked crab , and many more, including bouillabaisse, fish pies, and numerous tasty sauces.

Paperback , pages. Published November 30th by Dover Publications first published June 1st To see what your friends thought of this book, please sign up. To ask other readers questions about Long Island Seafood Cookbook , please sign up. Be the first to ask a question about Long Island Seafood Cookbook. Lists with This Book. This book is not yet featured on Listopia. Feb 04, Charles Seluzicki rated it really liked it. Originally published in , Dover made it available in Dated but entirely lovable for it's pc flaws. As intimate a cookbook as you are likely to read.

Fry in deep fat, but do not put in oysters until the fat is hot enough to sizzle and smoke a little. Select medium or large oysters.

Drain well and rinse in cold water, unless they are perfectly clean. Beat eggs lightly and season to taste. The amount of salt determined by oysters used. Dip the oysters into the egg, then roll in cracker-meal and shape into a patty using both hands and firmly pressing together, two or three oysters to a medium size patty. If the oyster are large, a single one will do. Do not allow the patties to stand long before frying as they become soggy.

Fry quickly in deep hot fat. About 15 to 18 patties can usually be made from one quart of oysters. Serves 6 to 8. Heat butter or bacon fat in pan iron frying pan preferred , add oysters from which liquor has been drained. Place under broiler flame in oven or on top of stove, broil until brown, serve while hot. Beat the eggs for 5 mins. Dip the oysters in the egg, then in the cracker-meal.

Sprinkle a little pepper and salt on them. Fry in very hot fat the bacon fried out and the lard , until a golden brown. Serve on lettuce leaves with tomato catsup. Place in sauce pan over fire enough butter to cover bottom of pan when melted. When butter is hot, add oysters and shake until oysters curl. Serve on hot buttered toast. Combine bread and cracker crumbs, toast to light brown, add butter, mix thoroughly. Place thin layer crumbs, then of oysters, part of oyster liquor. Cook in moderate oven 30 mins.

This recipe is better if only two layers of ingredients are used. Place a layer of cracker crumbs in the bottom of a buttered pan, then layer of oysters. Sprinkle with pepper and salt and little bits of butter. Alternate until pan is full, having crumbs on top. Cover and bake half an hour. Remove the cover and brown. Drain and clean the oysters. Rub a pudding dish thickly with cold butter, sprinkle the bottom with a layer of bread crumbs. Mix the rest of the bread and cracker crumbs and stir in the butter.

Arrange the oysters and crumbs in alternate layers, season each with pepper and salt. Pour over the oyster liquor. Bake 25 to 30 mins. Put oysters in a colander to drain, but save their liquor and strain thru a fine white cloth or strainer. Clean oysters, if necessary, and season wee to taste with pepper and salt.

Put in a deep baking pan a layer of oysters, then a layer of coarsely crushed crackers, sprinkle with bits of bacon and add a little of the fat and bits of butter. Alternate layers, until a rather deep pan is nearly full. Cook in moderate oven until oysters are well done and brown on top. Some people think the bacon fat brings out the oyster flavor, but I think scalloped oysters with butter and milk have a more delicate flavor. Heat oysters in own liquor. Make cream sauce of butter, flour, milk. Season with pepper and salt, and add celery. Add oysters to cream sauce, taking great care not to curdle milk.

Serve in patty shells or hot ramekins. Wash oysters and place in deep baking dish sprinkle with salt and pepper, and season with either butter or bacon drippings. Add a little water or milk. Cover with pastry in strips or blocks and bake in hot oven until crust is done. Cook oysters until they steam thru and thru.

Long Island Seafood Chowder - Recipe - www.farmersmarketmusic.com

Add butter, salt, and pepper to taste. Thicken the milk with the flour and add to the oysters. Line a shallow pan with thinly rolled pie crust and bake. Pour the oysters on the crust and strip with thinly rolled crust. Roll dough thin and line baking dish. Bake in a quick oven until done. Heat oysters slowly, bringing to the boiling point. Pour the oysters into the crust and some of the liquor in which they are cooked. Add several small lumps of butter, salt and pepper to taste.

Crisscross the top with strips of the dough, add a few more lumps of butter to make it brown nicely. Return to the oven and bake until the top strips are brown. When yeast bread dough is ready to make off into rolls, roll out in small pieces, spread the oysters on thick, sprinkle with a little salt, pepper and dot with bits of butter. Roll up and bake in hot oven until they are brown. A little sage adds to the flavor if one likes sage. Sift meal and flour into a bowl. Add cracklings, soda, dissolved in sour milk, salt, and a little pepper, baking powder, and egg, oysters and their liquor.

Use enough water to make a medium stiff batter. Mix well and bake in a well greased 9 in. Drain oysters well, cut up fine or put thru food chopper. Add to oysters all of above ingredients, except a few crumbs to sprinkle on top when baking. Strain oysters from liquor; wash in cold water, being careful not to pierce with a fork. Add 1 pint cold water, and all other ingredients to oysters. Cook until sides are well curled. Strain oysters and put on a platter. Let stand several hours. Add vinegar to the oyster liquor and when thoroughly cold, pour over the oysters.

Let stand 24 hrs. Soak bread in just enough water to soften, and beat in egg. Season bread highly with salt and pepper, and either sage or celery seed. Melt lard in a heavy frying pan and cook bread until it begins to brown, stick together, and leave pan. Fold oyster into bread, stuff turkey, and sew up securely with coarse threads. Dry oysters and wrap in bacon, fastening the ends with a tooth pick. Brown very quickly in a hot frying pan. Put two pigs on a square of hot toast. There will be a delicious thin gravy in the frying pan, pour a little on each piece of toast.

Add milk all ingredients except oysters, and bring milk to a steam heat, stirring all the time. Add oysters and let come to a boil. Dust well with flour or meal meal preferred. Let deep fat get smoking hot, and drop in fish. Watch so as not to burn. The quicker the fish fries not to burn the better it is.

Fish fried, as the Eastern Shore people fry it, is a very delicious dish. First, after dressing the fish, dip it in milk - either fresh or canned. Then in corn meal and fry in bacon drippings or in deep fat. The milk keeps the fish moist. Place fish in pan, after it has been well salted and peppered. Put the sliced onions and peeled potatoes around the fish, and sprinkle them with salt and pepper. Put the strips of bacon salt pork will do on both. Add a little water and a tbs. Butter, but do not cover fish with water.

Bake with cover on pan until potatoes are tender. Remove cover and brown. Fry sliced onions in butter of bacon fat. Add a little water and cook a few minutes. Salt and pepper the trout and place in a shallow pan and put the onions on it, and then the bacon strips. Cook until well done and serve with creamed potatoes.

Long Island Seafood Cookbook

Salt trout, croakers, fat back, or spot heavily and let stand over-night or longer. Rinse in cold water, cut in small pieces, place in a heavy iron frying pan, cover with cold water, and bring to a good boil. Take out of water and put on a flat dish, draining off all water. Pepper well and put over fish bacon or salt pork fat, and some strips of the fried out meat. Serve at once on hot plates with meal cakes, corn bread, or hot rolls, with plenty of good coffee.

This is a good breakfast dish and a handy supper dish, when busy or out for the afternoon, as rolls can be all ready to bake and it takes only a few minutes to cook fish. Split fish, wipe it well, and lay in a shallow, well-greased baking pan. Melt butter, add salt, pepper, lemon juice and onion, cut very fine. Pour a little of this mixture over the fish, put in a hot oven.

Bake about 30 mins. Serve at once on hot dish.

Split rock, trout, or hard heads croaker into fillets. Place in a shallow buttered baking dish, add salt and pepper and dot generously with butter. In one corner of pan, cut one small onion, add 1 tbsp. Serve with essence from pan. Pick up rock, after it has been salted and boiled or boiled in salt water. Mix all ingredients, place in a baking pan, sprinkle with crumbs and butter on top. Bake in hot oven. Put enough fat in a deep pan to keep the fish from sticking.

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If fish is large, cut in one-piece-serving sizes. Sprinkle with pepper and salt and meal. Put a piece of thinly sliced breakfast bacon one inch square on each piece of fish. Cook until brown in a hot oven. Dress spot, salt lightly and set aside several hours. Grease broiling irons for wood, coal, gas or electric stove or shallow pan for oil stove. For wood or coal stove cook on top with very hot fire, covering fish with lid, resting broiler on tin can tops. For all other stoves, cook inside oven.

When done place on hot dish, season with melted butter and pepper, and serve with quartered lemons. Pick up any left over broiled fish, or boil fish that has been heavily salted. Dust with flour and set aside an hour or more to dry. Cook in shallow hot fat. Drain and when cooled, remove all bones. Mix with cream sauce and fill shells of ramekins with fish mixture.

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Cover the top with bread crumbs, bits of butter, and a little finely cut parsley. Boil all ingredients together except bacon until potatoes are done. Add the bacon and gravy and let cook a few more minutes. Cook all the ingredients, except clams, until tender, but not mushy. Add the clams, chopped fine, and cook one hour. Drain off liquor from clams. Roll in flour and fry in butter. The clam liquor, strained thru a fine cloth, will make a tasty bouillon, if warmed, and butter and pepper added.

Mix and sift flour, baking powder, salt, and pepper. Add clam juice and milk mixed, half and half, and eggs well beaten. Stir in the clams, which have been washed and cut in small pieces, and the parsley. Fry until golden brown on all sides. Drain on crumpled paper. There are several ways to fry clams, but I think the best way is whole. Dip the clams in beaten egg and roll in flour or cracker meal. Have the frying pan one-fourth full of hot fat and fry clams nice and brown.

Wash clams and open. Drain free of all liquor. Put clams thru a meat chopper or cut on a plate. Pepper and salt to taste. Add to the clams the flour, clabber, and soda. Fry at once in shallow, hot fat, dropping by tbsp. Have the fat hot and shallow if you want the cakes crisp. Chop the clams fine. Stew in their own liquor. Add hot milk and butter. Pour into a pan lined with rich pastry, and cover with strips of pastry.

Bake in a hot oven until pastry is well done and brown. Beat egg and add to all other ingredients, blending well, and using enough crumbs to make mixture stiff enough to hold shape. Stuff sterilized shells with mixture, or use sweet peppers. Sprinkle with crumbs, dot with butter, and bake in a slow oven one hour. Mix thoroughly, pack in clam shells, dot with lumps of butter on each filled shell. Run in a hot oven and let brown. Serve on plate in shell. Place in a shallow pan, not touching, space to open up.

When well open, put at once in hot ramekins, or saucers. Strain some liquor over clams, add pepper, and melted butter, very generously. Use a thin cloth to strain clam juice. Thoroughly scrub the clams to be used, saving all liquor, and strain it. Cut the clams very fine on plate with knife and fork, cutter makes them too mushy. Dilute liquor to taste, bring to a boil, and skim off the foam. Put in the clams, adding pepper, and season with butter or a little meat drippings.

YE' OLD SEAFOOD RECIPES

Bring to a boil and serve at once. The seasoning can be that drawn from boiled meat more delicate flavor or fried white side meat, and the meat itself, cut into small pieces, may be added. A little thickening of flour may be used. A variation is to put into the dish before pouring in clams, 2 or 3 biscuits, broken into small pieces. Clams thus prepare are equally good for gourmets and convalescents, being not only a delicate flavor but tender and digestible - bearing slight resemblance to the leathery pieces of clam found in some clam chowders. Open clams and put thru a meat chopper.

Make a cream sauce with flour, butter and milk, cooking until the consistency of cream. Heat clams and their liquor and pour into cream sauce. Season with pepper, nutmeg and mace. Much cooking toughens clams. Serves 6 people in bouillon cups. Terrapin cooked just as this clam soup is delicious if a cup of cream is added. Both nutmeg and mace bring out the flavor of clams and terrapin. Remove top shell, free each clam from remaining shell. Serve clams on crushed ice, evenly spaced around a small cup of cocktail sauce. Mix all ingredients and pack in shells. Cover with buttered crumbs and brown in hot oven.

Crumbs and butter extra for covering. Mix well first four ingredients. Mix in a separate bowl all other ingredients, except cracker dust. Combine these two mixtures. Add cracker dust, saving some to dust on top of shells when filled.. Dot with butter and bake in hot oven. Or fry in deep fat without adding cracker dust and butter.

Mix well all ingredients. If shells are not available, use custard cups or ramekins. Prepare the crab meat and wash the shells, wiping them dry. Make a cream sauce of cream, butter and flour. Combine crab meat, sauce, and all seasonings. Cover with bread or cracker crumbs and brown in oven.

Serve with lemon quarters, or fill lemon shells with sauce tartare, and put these around crabs. Make cream sauce in upper part of double boiler, and when thickened, add beaten egg, stirring all the time. Add crab meat, and allow to cool slightly. Fill crab shells and cover with crushed corn flakes and dot with butter.

Cook 15 to 20 mins. Put crab meat in a bowl and mix with it an equal quantity of bread crumbs. Work the butter to a light cream, and add seasoning, stirring a little at a time into the crabs and crumbs. Fill the crab shells with the mixture, sprinkle buttered bread crumbs on top, brown quickly in a hot oven. Combine all the seasonings with the cream sauce. Add crab meat, moist crumbs, and peppers.

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