Milk Stew

Ingredients

• One quart of milk
• one pint of water
• one quart of oysters
• a lump of butter the size of an egg
• season with salt
• and pepper
• a double handful of crushed crackers

Method

1. 1

   Let the milk and water boil together, then add the oysters, butter, salt, and pepper.

2. 2

   Let it come to a boil once more, then add the crushed crackers and serve.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 20. The excerpt below is the record exactly as published.

Milk Stew. One quart of milk and one pint of water, let them boil together, then add one quart of oysters, a lump of butter the size of an &g%^ season with salt and pepper and let come to a boil once more, then add a double handful of crushed crackers and serve. Pickled Oysters. Put in a porcelain kettle a hundred large oysters with the liquor and simmer until the edges curl ; take out the oysters and add to the liquor a scant pint of vinegar, ten or a dozen blades of mace, a tablespoonful each of peppercorn and cloves; let it come to a boil and pour over the oysters. Oyster Pie. Line a pudding dish with a rich biscuit crust and dredge well with flour, put in a quart of washed oysters, season with salt and pepper, add two tablespoonfuls of butter and half a cup of milk, dredge with flour, put on the top crust cutting a small opening for the steam to escape. Bake about half an hour. Oyster Patties. Boil a quart of oysters with just enough liquor to cover them; as soon as they come to a boil, season with salt and pepper and three tablespoonfuls of butter. Shell Fish and Hoiv t-o Prepare It 25 Line some pattypans with puff paste, fill with the oysters and cover then well with rolled cracker. Bake fifteen or twenty minutes. Fricassed Oysters. Put in a stewpan a pint of drained oysters, add a tablespoonful of hot water, salt and pepper, and a dash of cayenne pepper. Boil for about three minutes, shaking the pan to keep from sticking. Strain out. the oysters and add to the liquor a gill of cream. Cook, but do not brown, a tablespoonful each of butter and flour together. Add slowly the oyster liquor and cream ; when boiling hot stir in one well beaten &gg, add the oysters, pour the whole over buttered toast, and serve. Boiled Lobster. Put in a kettle of water and add a good sized hand- ful of salt; when the water boils fast plunge in the lobsters alive. Boil for about half an hour ; take out the fish and rub the shell with a little oil or lard, split the The Lobster. body the whole length with a sharp knife, crack the claws, cut off the head, and serve. Broiled Lobster. Take the meat of the claws and tail; split if too thick, season with salt and pepper, and dust with flour; put in a wire broiler and cook over a clear fire; as it cooks, pour over it a little melted butter; when a nice brown put on a hot dish and serve. Sauce can be added if desired. Lobster Cutlets. Take two cans of lobster or the meat of a large fresh one and cut into pieces half an inch square. 26 Shell Fish and How to Prepare It Put in a stewpan a lump of butter the size of an tgg

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