Creamed Oysters

Ingredients

• one pint oysters
• one and one-half cups
• three tablespoons butter
• five tablespoons flour
• one-half teaspoon salt
• one-eighth teaspoon pepper
• one-eighth teaspoon celery salt

Method

1. 1

   Clean oysters and cook until plump.

2. 2

   Drain and strain liquor, adding milk to make one and a half cups.

3. 3

   Melt butter, add flour, and gradually pour in liquid.

4. 4

   Season with salt, pepper, and celery salt.

5. 5

   Add oysters and heat, then pour over toast.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 8. The excerpt below is the record exactly as published.

Creamed Oysters Clean one pint oysters, and cook until plump. Drain, strain the liquor, and add enough milk to make one and one-half cups. Melt three tablespoons butter, add five tablespoons flour, and pour on gradually the liquid. Season with one-half teaspoon salt, and one-eighth teaspoon each pepper and celery salt. Add the oysters, and as soon as heated pour over slices of toast, 46 Oysters Celeried Oysters Prepare same as Creamed Oysters, and after pouring oysters over toast, sprinkle with finely chopped celery. Oysters in Brown Sauce Clean one pint oysters and cook until plump ; drain, and strain the liquor. Melt one-fourth cup butter, and stir until well browned, add one- fourth cup flour, and stir until flour is browned. Pour on gradually one cup oyster liquor and one-half cup milk. Season with one-half tea- spoon salt, one-eighth teaspoon pepper

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