Cream Oysters on the Half-Shell

Ingredients

• Hot water (I cup)
• I cup of cream
• I cup of milk
• a little salt
• 2 tablespoonfuls of butter
• white pepper
• 2 tablespoonfuls of arrowroot, rice flour, or corn starch
• cold milk

Method

1. 1

   Pour into your inner saucepan a cup of hot water, another of milk, and one of cream, with a little salt.

2. 2

   Set into a kettle of hot water until it boils, then stir in two tablespoonfuls of butter and a little salt, with white pepper.

3. 3

   Take from the fire, and add two heaped tablespoonfuls of arrowroot, rice flour, or corn starch, moistened with cold milk.

4. 4

   Wash and butter your shells, lay a fine oyster within each, fill with the mixture, and bake five or six minutes in a hot oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 16. The excerpt below is the record exactly as published.

o tablespoonfuls of butter. The instant it is melted and well stirred in, put ina large cupful of boiling milk, and take the saucepan from the fire. Serve with oyster or cream biscuits, as soon as possible. 3 34 Tue Dominion Cook Book. Oysters become tough and tasteless when cooked too much or left to stand too long after they are withdrawn from the fire. 71. Oyster Sausages—Ingredients—1 doz. large oysters, % Ib. rump steak, a little seasoning of herbs, pepper and salt. Chop all fine, and roll them into the form of sausages. 72, Cream Oysters on the Half-Shell—Ingredients—Hot water (I cup), I cup of cream, I cup of milk, a little salt, 2 table- spoonfuls of butter, white pepper, 2 tablespoonfuls of arrowroot, rice flour, or corn starch, cold milk

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