Oyster Stew

Ingredients

• about equal amounts of milk and oysters
• half a tablespoon of butter to each cup of milk
• oyster liquor
• oysters
• salt
• pepper
• rolled crackers are sometimes cooked in the milk
• the whole thickened with flour

Method

1. 1

   Clean oysters and strain through cheesecloth.

2. 2

   Season hot milk with salt, pepper, and butter, then add oyster liquor and oysters.

3. 3

   Cook until oysters are done.

4. 4

   For a thicker stew, add rolled crackers or flour.

Nutrition per serving

As published

This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 101. The excerpt below is the record exactly as published.

OYSTER STEW. Clean oysters by pouring a little cold water over them in a strainer. Add this water to the oyster liquor and strain through cheesecloth to remove any sand present. Feel each oyster to be sure no bits of shell remain. Season hot 208 FOOD STUDY milk with salt, pepper, and butter, then add oyster liquor and oysters. How long will you cook it after the oysters are added? Allow about equal amounts of milk and oysters ; and at least half a tablespoon of butter to each cup of milk. If thick stew is preferred, rolled crackers are sometimes cooked in the milk, or the whole thickened with flour

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