Creamed Oysters

Ingredients

• One-half pound of butter
• 1 pint of flour
• 1^/2 gallons of oysters
• 1 quart of rich sweet milk

Method

1. 1

   Melt the butter, add flour, stirring well.

2. 2

   Then add milk a little at a time.

3. 3

   Cook oysters in their juice until they begin to puff, then drain and add to the white sauce with salt and pepper.

4. 4

   Keep hot and serve in timballs.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 7. The excerpt below is the record exactly as published.

creamed oysters. With oyster soups, a light cracker should be served. With fried oysters, cabbage salad with French dressing is most appetizing. Celery makes a delicious accompaniment to oysters no matter how they are prepared, although generally it is served with the soup. OYSTER SOUP. Twenty-four oysters, 1 quart of milk, 2 tablespoonfuls of butter, 2 tablespoons of flour. Allow 4 oysters to each plate, and to each 24 oysters allow one quart of milk. Drain the oysters and pour over them a cup of cold water. Drain again, strain liquor through finest sieve and add the oysters. Set over fire and boil until oysters are plump and edges are curled. Heat milk, cook butter and flour together and add hot milk. Cook until smooth and creamy. Add oyster liquor and season, adding plenty of butter. Add oysters and serve at once. If de- sired, celery salt may be used as seasoning. OYSTERS ROASTED IN SHELLS. Oysters, salt and pepper, butter, cracker dust. Wash shells clean and wipe dry. Place in a pan with the round part of the shell down. Set in very hot oven for three minutes. Take from oven and remove upper shell. Place three oysters in each of the round shells. Season with salt, pepper and small bits of butter, cover with cracker dust, return to oven and brown. This is a delicious and easily prepared dish for a Sunday night supper. OYSTERS 19 CREAMED OYSTERS; ENOUGH FOR FIFTY PEOPLE. One-half pound of butter, 1 pint of flour, V/2 gallons of oysters, 1 quart of rich sweet milk

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