Creamed Oysters

Ingredients

• 1 tablespoonful of butter
• 1 tablespoonful of flour
• 1 cup of cream
• season with salt and pepper to taste
• the oysters drained

Method

1. 1

   Melt butter, add flour, then cream, season, add oysters, and cook until plump.

2. 2

   Serve on hot toast.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 38. The excerpt below is the record exactly as published.

CREAMED OYSTERS. Put into the upper part of the chafing dish i table- spoonful of butter. When it melts add i tablespoonful of flour; stir till it thickens, then add i cup of cream, season with salt and pepper to taste. Add the oysters drained and cook till the oysters are plump. Serve on hot toast. Miss Kate S. Benton. VENISON IN A CHAFING DISH. One coffee cup of claret; when hot add i dessert- spoonful of butter, i coffee cup of sherry, i tablespoon- ful of currant jelly, i dessertspoonful of Worcestershire sauce, a shake of red pepper. When the sauce comes to a boil put in the venison cut in strips five or six inches long, not more than two pieces at a time, and cook for about one minute. Mrs. Eberman. CREAMED OYSTERS. Mix well together i tablespoonful of butter, 3 teaspoonfuls of flour, put in a chafing dish, add a little milk or cream and salt to taste and stir constantly till CHAFING DISH. 109 thoroughly cooked. As it thickens add more milk till a proper consistency is attained. Put in i pint of oys- ters and cook till their edges curl. Serve on toast. This cream is also used for Lobster Newburg. Mrs. Isaac Bennett. OYSTER PAN ROAST. Melt 1 tablespoonful of butter

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