Oyster Stew

Ingredients

• 1 pt. oysters
• Pepper
• 2 tbsp. milks
• 2 tbsp. powdered biscuit or fine bread crumbs
• 2 tbsp. butter
• 4 tsp. salt

Method

1. 1

   Strain oyster juice through a cloth.

2. 2

   Pick over oysters, removing pieces of shell, and clean by pouring cold water over them in a colander.

3. 3

   Heat milk and crumbs in double boiler, add oyster juice.

4. 4

   When hot add butter, oysters and seasonings.

5. 5

   Cook until oysters are plump; serve at once.

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 23. The excerpt below is the record exactly as published.

2 tbsp. milk. 4 tsp. onion juice. i tsp. lemon juice. 4 c. cooked rice. Mix seasonings with crumbs and add to melted butter, then add fish, egg and milk mixed, and lemon juice. Line greased mould with rice, fill centre with fish mixture, cover with the remainder of the rice, cover tightly and steam 45 minutes. Turn on hot platter and serve with Parsley or Egg Sauce. FISH LOAF. 2 ec. cold flaked fish. Seasonings to taste (salt, pepper, 2 eggs. curry, anchovy or Worcestershire 1 c. fine soft bread crumbs. Sauce). Add bread crumbs to fish, stir in eggs slightly beaten and seasonings. Place in greased mould, cover and steam 30 minutes. Serve with Egg or Hollandaise Sauce. FINNAN HADDIE. Lay in pan, put in oven and heat until skin can be easily removed. Remove skin. If too salty, parboil for a few minutes. Then place on hot platter, pour over a rich white sauce, or dressing of heated cream. Garnish with parsley. SCALLOPED OYSTERS. 1 pt. oysters. Cayenne. Za tsp: salt. 2c. buttered crumbs. 4 c. oyster juice. Strain the juice through a cloth. Pick over the oysters, removing pieces of shell, and clean by pouring cold water over them in a colander. Place the oysters in two layers, using 4 the amount of crumbs on the bottom of a buttered dish, + more in the middle, and the remaining 4 on top of the dish. Add liquid before top layer of crumbs. Bake in a moderate oven 39 to 40 minutes. If baked in shells, 4 c. buttered crumbs should be used, and the oysters cut in half. Only 15 minutes will be required for baking in shells. FRICASSEED OYSTERS. tbsp. butter. 1 tsp. salt. tsp. pepper. Cayenne. ; 1 pt. oysters. Place all the ingredients, except the oysters, in a chafing dish or sauce- pan. When hot add the oysters; cover and shake the pan occasionally. When the oysters are plump, drain and place them where they will keep hot. Add enough milk to the liquid in the pan to make 1 e. tw Tin SAUCE. 2 tbsp. butter. 1 c. milk and oyster liquor. z tbsp. flour. 1 tsp. lemon juice. Yolks 2 eggs. Cook first three ingredients as White Sauce. Beat eggs until thick, add sauce and lemon juice; reheat oysters in sauce; serve on toast or wafers, in Canapés or Timbales. 36 OYSTER STEW. 1 pt. oysters. Pepper. tpt. milks 2 tbsp. powdered biscuit or fine bread 2 tbsp. butter. ’ erumbs. 4 tsp. salt

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