Chicken Stewed with Oysters

Ingredients

• sufficient cold chicken to measure i pint
• 3 dozen good-sized oysters
• 2 tablespoonfuls of butter
• 2 tablespoonfuls of flour
• ^ of a teaspoonful of salt
• ^ of a teaspoonful of white pepper
• i pint of rich milk

Method

1. 1

   Free from skin and fat and cut into dice sufficient cold chicken to measure 1 pint.

2. 2

   Pick over, wash and drain 36 good-sized oysters.

3. 3

   Into a saucepan put 2 tablespoonfuls each of butter and flour, 0.5 teaspoonful of salt and 0.5 teaspoonful of white pepper.

4. 4

   Stir over the fire until well mixed then gradually add 1 pint of rich milk, stirring until thick and smooth.

5. 5

   Simmer for three minutes, add the prepared chicken and the oysters and stir until the latter are nicely plumped and ruffled.

6. 6

   Take at once from the fire, turn into a heated dish and sprinkle with a little finely-chopped parsley.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 43. The excerpt below is the record exactly as published.

2 tablespoonfuls of butter or rendered suet. When light colored add }i dozen sausages, cover and cook very slowly for ten minutes. Add ^ of a pound of rice which has been washed and cooked in boiling water for ten minutes, i teaspoon- ful of salt, X o{ & teaspoonful of pepper and I pint of boiling water; cover and cook slowly until the rice is tender but unbroken, turning through several times with a fork. 9. — Kentish Toast Kentish toast will utilize slices of stale bread. Mix together 2 tablespoonfuls of flour, I tablespoonful of sugar and a pinch of salt, add gradually i egg, beating until smooth, then i cupful of milk. Dip the sliced bread into this and let stand for half an hour on a platter, adding now and then a 157 October. spoonful or so of the batter until the bread is well soaked. Fry in a little butter in a spider, turning until golden brown on each side. Take from the pan, spread thickly with English strawberry jam, pile one on an- other, cover closely and keep warm for ten minutes before sending to the table. 10. — Chicken Stewed with 03rsters. Free from skin and fat and cut into dice sufficient cold chicken to measure i pint. Pick over, wash and drain 3 dozen good- sized oysters. Into a saucepan put 2 table- spoonfuls each of butter and flour, ^ of a teaspoonful of salt and ^ of a teaspoonful of white pepper. Stir over the fire until well mixed then gradually add i pint of rich milk

Cook this with the app: pantry check, scaling, and the assistant.