Creamed Oysters

Ingredients

• Drain the juice from one pint of oysters
• cook them in one-half cup of their liquor
• make a sauce of one-half cup of milk
• one-half tablespoonful of butter
• one tablespoonful of flour
• salt and a little celery salt

Method

1. 1

   Drain the juice from one pint of oysters and cook them in one-half cup of their liquor until plump; make a sauce of one-half cup of milk, one-half tablespoonful of butter, one tablespoonful of flour, salt and a little celery salt; mix this sauce with the oysters and boil up.

2. 2

   Serve at once.

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 26. The excerpt below is the record exactly as published.

Creamed Oysters. — Drain the juice from one pint of oysters and cook them in one-half cup of their liquor until plump ; make a sauce of one-half cup of milk, one-half tablespoonful of butter, one tablespoonful of flour, salt and a little celery salt

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