Oyster Stew

Ingredients

• one pint oysters
• one pint oyster liquor
• one pint milk
• two tablespoons butter
• one teaspoon salt
• a few grains pepper

Method

1. 1

   Clean and drain oysters, reserving liquor.

2. 2

   Heat liquor to boiling point, add oysters and cook until plump.

3. 3

   Remove oysters, strain liquor, and add to oysters.

4. 4

   Scald milk, add oysters with liquor, butter, salt, and pepper.

5. 5

   Serve with oyster crackers or toasted bread.

Nutrition per serving

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 8. The excerpt below is the record exactly as published.

one cup oyster liquor and one-half cup milk. Season with one-half tea- spoon salt, one-eighth teaspoon pepper, and one teaspoon anchovy essence. Serve on toast or zephyrettes. Saut6 of Oysters Clean one pint oysters and cook until plump ; drain thoroughly and sprinkle with salt and pepper. Lift each oyster separately, and dip in cracker crumbs. Put three tablespoons butter in blazer, add oysters, brown on one side, turn and brown other side. Serve with horse-radish mustard, which may be bought put up in small jars, of first-class grocers. Oyster Stew Clean and drain one pint oysters, reserving liquor. Heat liquor to boiling point, add oysters 47 Chafing Dish Possibilities and cook until plump, care being taken that they are not overdone. Remove oysters with a skimmer, strain liquor a second time, and add to oysters. Scald one pint milk, add oysters with liquor, two tablespoons butter, one tea- spoon salt, and a few grains pepper

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