Oyster Stew

Ingredients

• pint each best beef broth
• pint each best beef broth
• four tablespoons choice butter
• three teaspoons salt
• two white pepper
• two of ground mace
• cut celery
• teaspoon celery extract

Method

1. 1

   Put oysters in a stewpan with equal parts water and juice, season, boil, remove scum, and serve with butter.

2. 2

   For a cream stew, use cream instead of water.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 506. The excerpt below is the record exactly as published.

Oyster Stew. — Put oysters in stewpan with equal quantities water and juice, place over brisk fire, season with white pepper, bring to a boil, remove scum, add salt to taste, and pour into bowls with teaspoon butter in each. Cover bowls with plates and serve. A Cream Stew is made same way, addins cream instead of water. A Stew With Celery is made same as secona recipe, adding a few stalks of celery cut up fine and a little mace. While cooking add tea- spoon or two powdered cracker-dust and cup beef broth. Bring to It boil and pour in bowl lined with toast, well buttered and cut in half diamond shape. Or put in stewpan a pint each best beef broth and rich sweet cream; add four tablespoons choice butter, three teaspoons salt, two white pepper, two of ground mace and the cut celerv, or, if this is not to be had, teaspoon celery extract

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