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Dry Stew
From Cooking for profit, 1886
Serves 1
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 96. The excerpt below is the record exactly as published.
Dry Stew. The same as plain stew but served without the liquor. Have a spoonful of fresh butter ready melted at a conven- ient place and pour it to the oysters in the bowl after they havo been dipped up out of their liquor with a strainer. COOKING FOR PROFIT. 91 310— Boston Fancy Stew. Make a milk stew in the same style, and a thin slice of buttered toast. Use a broad and shallow bowl. Put the buttered toast in the bowl, dish the oys- ters (sott cooked) on the toast and pour the liquor in at the side, enough to make it float. Cost of material — 12 large oysters
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