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Oyster Stew
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 21. The excerpt below is the record exactly as published.
Oyster Stew. 1 quart scalded milk. 1 quart oysters. Salt and pepper to taste. y^ cup butter. SOUPS. 47 Clean and prepare oysters same as for oyster soup, reserving the liquor, which you heat to the boiling- point. Strain through a fine sieve, put back on fire, re- heat with oysters in, and cook until the oysters are plump and edges begin to curl. Remove the oysters with skimmer and put into tureen with butter, salt and pepper. Strain the liquor once more, add to milk, and turn over the oysters in tureen, and serve with oyster crackers. Scallop Stew. Make same as oyster stew, using one quart of scal- lops instead of oysters. Lobster Bisque. 2 pounds lobster. }^ cup cream. 1 cup white stock. i| cup butter. 3 cups milk. i| cup flour. Few grains cayenne and salt to taste
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