Listed here are just some of the many wonderful recipes commonly used for preparing a feast of Prince Edward Island Oysters

Community Museums Association of Prince Edward Island.

© Community Museum Association of Prince Edward Island, 2005. All rights reserved.


For each glass, take
6 small oysters
2 teaspoonfuls lemon juice
1 teaspoonful Worcestershire sauce
2 tablespoonfuls tomato catsup
a dash of Tabasco sauce
a pinch of salt
and a little sugar

Serve ice cold.
For each glass, take
6 small oysters
2 teaspoonfuls lemon juice
1 teaspoonful Worcestershire sauce
2 tablespoonfuls tomato catsup
a dash of Tabasco sauce
a pinch of salt
and a little sugar

Serve ice cold.

© Community Museum Association of Prince Edward Island, 2005. All rights reserved.

Take 1 dessert spoonful of Tarragon vinegar
1 tablespoonful olive oil
1/2 teaspoonful Worcestershire sauce
the juice of half a lemon
and 1/2 teaspoonful Tabasco sauce
Add a little salt and 1/2 of an onion, grated fine.
Take 1 dessert spoonful of Tarragon vinegar
1 tablespoonful olive oil
1/2 teaspoonful Worcestershire sauce
the juice of half a lemon
and 1/2 teaspoonful Tabasco sauce
Add a little salt and 1/2 of an onion, grated fine.

© Community Museum Association of Prince Edward Island, 2005. All rights reserved.

Singe, clean, and cut as for a fricassee one chicken; put it in baking pan

add 1 thinly sliced onion
1 cupful water, and bake until very tender.

Wash and cut in thin slices, a quart of young okra; put it in saucepan
add 2 cupfuls water and cook slowly for 1/2 hour.

Lift the chicken to soup kettle; add quart of chicken stock or boiling.water, and simmer gently for 20 minutes.

Add 1 quart oysters to okra
1 rounding teaspoonful salt
1 level saltspoonful red pepper, and cook for 5 minutes, and send at once to table.

Singe, clean, and cut as for a fricassee one chicken; put it in baking pan

add 1 thinly sliced onion
1 cupful water, and bake until very tender.

Wash and cut in thin slices, a quart of young okra; put it in saucepan
add 2 cupfuls water and cook slowly for 1/2 hour.

Lift the chicken to soup kettle; add quart of chicken stock or boiling.water, and simmer gently for 20 minutes.

Add 1 quart oysters to okra
1 rounding teaspoonful salt
1 level saltspoonful red pepper, and cook for 5 minutes, and send at once to table.


© Community Museum Association of Prince Edward Island, 2005. All rights reserved.

Take 1 pint milk
add salt, pepper, and a good size piece of butter
Let come to a boil. Then add one pint oysters and let boil a few seconds until oysters are plump and well ruffled.
Take 1 pint milk
add salt, pepper, and a good size piece of butter
Let come to a boil. Then add one pint oysters and let boil a few seconds until oysters are plump and well ruffled.

© Community Museum Association of Prince Edward Island, 2005. All rights reserved.

Take 1 quart oysters.
Put 1 pint water in a saucepan and let it simmer, then rub the yolks of 3 hard-boiled eggs and one spoonful of flour together and stir in.
Put in also 1/4 pound butter in small pieces, 1/2 teapoonful whole allspice, the juice of a lemon, salt and pepper. Let it simmer 10 minutes, then add the oysters and serve immediately.
Take 1 quart oysters.
Put 1 pint water in a saucepan and let it simmer, then rub the yolks of 3 hard-boiled eggs and one spoonful of flour together and stir in.
Put in also 1/4 pound butter in small pieces, 1/2 teapoonful whole allspice, the juice of a lemon, salt and pepper. Let it simmer 10 minutes, then add the oysters and serve immediately.

© Community Museum Association of Prince Edward Island, 2005. All rights reserved.

Scald 1 pint oysters in 1 pint boiling water, then drain.
Put the water in a saucepan with 2 tablespoonfuls butter, a little mace, 2 bay leaves, and salt and pepper.
Let it come to a boil and add a tablespoonful of cracker crumbs, 1/2 pint cream, 1/4 pint of sherry.
Let it come to a boil and add the oysters, then cook 2 minutes more.
Serve on toast.
Scald 1 pint oysters in 1 pint boiling water, then drain.
Put the water in a saucepan with 2 tablespoonfuls butter, a little mace, 2 bay leaves, and salt and pepper.
Let it come to a boil and add a tablespoonful of cracker crumbs, 1/2 pint cream, 1/4 pint of sherry.
Let it come to a boil and add the oysters, then cook 2 minutes more.
Serve on toast.

© Community Museum Association of Prince Edward Island, 2005. All rights reserved.

Take 24 oysters, put them into a saucepan, add the strained juice of one lemon, 1 tablespoonfuls of butter, salt and pepper to taste, and bring to boiling point.
Melt 2 tablespoonfuls of butter; add 2 teaspoonfuls of flour, 1 cupful of white stock, a teaspoonful of mushroom catsup, and cook for 5 minutes, stirring all the time.
Blend the yolks of 2 eggs with half a cupful of cream, add to the sauce and pour over the oysters.
Take 24 oysters, put them into a saucepan, add the strained juice of one lemon, 1 tablespoonfuls of butter, salt and pepper to taste, and bring to boiling point.
Melt 2 tablespoonfuls of butter; add 2 teaspoonfuls of flour, 1 cupful of white stock, a teaspoonful of mushroom catsup, and cook for 5 minutes, stirring all the time.
Blend the yolks of 2 eggs with half a cupful of cream, add to the sauce and pour over the oysters.

© Community Museum Association of Prince Edward Island, 2005. All rights reserved.

Melt 1 tablespoonful butter in chafing dish and stir in 1/2 tablespoonful flour.
When these are blended add gradually 1 cup cream and beat smooth and glossy. Then add 1 quart oysters, previously drained and cut into quarters.
When heated through add 1 teaspoonful salt, 1/4 teaspoonful cayenne, 2 tablespoonfuls sherry, stir well, and then add beaten yolks of 2 eggs. Serve at once from chafing dish.
Melt 1 tablespoonful butter in chafing dish and stir in 1/2 tablespoonful flour.
When these are blended add gradually 1 cup cream and beat smooth and glossy. Then add 1 quart oysters, previously drained and cut into quarters.
When heated through add 1 teaspoonful salt, 1/4 teaspoonful cayenne, 2 tablespoonfuls sherry, stir well, and then add beaten yolks of 2 eggs. Serve at once from chafing dish.

© Community Museum Association of Prince Edward Island, 2005. All rights reserved.

Learning Objectives

The learner will:
  • develop culinary skills trying these recipes at home or even at school;
  • list at least three ways we can use oyster when cooking.

Teachers' Centre Home Page | Find Learning Resources & Lesson Plans