Oyster Stew

Ingredients

• one quart of oysters
• three-fourths of a cupful of cold water
• one-fourth of a cupful of butter
• one-half tablespoonful of salt
• one-eighth of a teaspoonful of pepper
• four cupfuls of scalded milk

Method

1. 1

   Rinse oysters, reserve liquor, heat liquor, strain, add oysters, and cook until plump.

2. 2

   Remove oysters, add butter, salt, pepper, and strained liquor, then milk.

As published

This recipe was extracted from The Rural cook book (1907), page 9. The excerpt below is the record exactly as published.

Oyster Stew. — Put one quart of oysters in a colander, and pour over three-fourths of a cupful of cold water, reserving the liquor. Pick qmm- the oysters, being careful that no particles of shells adhere to the tough muscles. Heat the reserved liquor to the boiling point, strain through a double thickness of cheese cloth, add the oysters, and cook, stirring oc- casionally, until the oysters are plump and the edges begin to curl. Re- move the oyslers with a skimmer to a heated tureen, and add one-fourth of a cupful of butter, one-half tablespoonful of salt, one-eighth of a teaspoonful of pepper, the oyster liquor, strained a second time through a double thickness of cheese cloth, and four cupfuls of scalded milk

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