Halifax Oyster Stew

Ingredients

• big, tangy, firm, fat oysters
• half cream
• half milk
• a tablespoon of butter
• plenty of paprika
• maybe some celery salt

Method

1. 1

   Heat the cream and milk together just under the boiling point.

2. 2

   First, heat the oysters by themselves until their edges begin to curl (60 seconds boiling will do that).

3. 3

   Then dump the creamy mixture in, stir lightly so the delicate bivalves won't get bruised.

4. 4

   Let the stew heat almost to boiling.

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 17. The excerpt below is the record exactly as published.

HALIFAX OYSTER STEW We learned to make this Nova Scotian cream stew in Halifax from oyster bargemen who rake in those prime Prince Edward Island oysters for the owners and still manage to get some for them- selves. They're big, tangy, firm, fat oysters, and some of the sea- food specialists used half cream and half milk for their stew, while others put }i cream to ^ milk and got a good balance. This far- north method differs from the usual stew in first cooking the oys- ters in a little of their own liquor, with salt and a few grains of cayenne. You heat the cream and milk together just under the SHELLFISH, STEWS AND CHOWDERS 35 boiling point, but first heat the oysters by themselves until their edges begin to curl (60 seconds boiling will do that). Then dump the creamy mixture in, with a tablespoon of butter, plenty of paprika (or fresh ground black pepper) and maybe some celery salt

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