Oyster Stew

Ingredients

• Put 1 quart of milk into a bright stewpan
• wash and strain 1 quart of oysters
• 1 teaspoon of butter
• a little cayenne pepper
• 1 rolled biscuit
• salt to taste

Method

1. 1

   Boil milk, add strained oysters and other ingredients.

2. 2

   When oysters curl, remove from fire and serve immediately.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 7. The excerpt below is the record exactly as published.

OYSTER STEW.—Put 1 quart of milk into a bright stewpan, let boil, wash and strain 1 quart of oysters ; when. the milk is at boiling point add the strained oysters, 1 tea- 24 FISH AND OYSTERS. spoon of butter, a little cayenne pepper, 1 rolled biscuit, and lastly salt to taste. When oysters curl, remove from fire and serve at once. Have the tureen well heated and the plates or bowls hot. Mrs. M. SHANACY. OYSTERS FRIED.—Take 1 quart of oysters, wash and drain, lay them on a coarse towel till the moisture is _absorbed. Have ready beaten egg and crackers rolled to crumbs. Dip the oysters in egg-batter and then into cracker crumbs. Fry in hot lard until nicely browned, lay on a hot platter and garnish with parsley and slices of lemon. Parsley may be omitted if it cannot be procured. Mrs. SHANACY. FISH CUSTARD.—Ingredients —Two eggs, 2 cups of milk (may use part water), 3 rolled soda biscuits, 1 tea- spoon of butt

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