Oyster Stew

Ingredients

• an oyster
• a little cold water
• oyster liquor
• any sand present

Method

1. 1

   Clean oysters by pouring a little cold water over them in a strainer.

2. 2

   Add this water to the oyster liquor and strain through cheesecloth to remove any sand present.

3. 3

   Feel each oyster to ensure no bits of shell remain.

As published

This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 100. The excerpt below is the record exactly as published.

OYSTER STEW — FISH CHOWDER 207 QUESTIONS 1. Give a list of fish which would be classed as rich and oily, and of those which could be called dry. Which class usually has dark flesh ? Which are considered more easily digested ? 2. Why is pork or butter usually added in baking fish, but not in baking meat ? 3. Find out what fish are commonly sold in your home market. Make a table showing season and price. 4. Give ways suitable for cooking different kinds of fish. 5. In boiling a large piece of fish, why would it be convenient to put the fish on a plate or rack, and wrap up together? Would strips of cheese cloth placed across under a fish to be baked help in lifting it when done ? 6. How should a fish be cleaned? Scaled? Skinned? 7. Consult cook books for sauces and garnishes suitable to serve with fish. 8. Suggest combinations of vegetables which are good with fish. 9. Suggest ways of serving left-over fish. XLII OYSTER STEW — FISH CHOWDER A. Class Experiment. COOKING OYSTEKS. Put an oyster in water and heat slowly to boiling. Ob- serve all the changes which take place, and the tempera- tures which cause the changes. When are oysters done ? What is the best temperature to use in cooking? B. PREPARE 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

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