Oyster Stew

Ingredients

• one quart of oysters
• two quarts of fresh milk
• three scant pints of oysters
• salt to suit taste
• Use butter generously

Method

1. 1

   Put the liquor in a stewpan, when it comes to a boil, skim well; then pour in two quarts of fresh milk; when it boils add three scant pints of oysters, after looking over carefully and removing all the shell.

2. 2

   When the oysters begin to curl remove from the fire, and add salt to suit taste.

3. 3

   Use butter generously, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 52. The excerpt below is the record exactly as published.

OYSTER STEW. Put the liquor in a stewpan, when it comes to a boil, skim well ; then pour in two quarts of fresh milk; when it boils add three scant pints of oysters, after looking over carefully and removing all the shell. When the oysters begin to curl remove from the fire, and add salt to suit taste. ■Use butter generously, and serve hot. STEWED OYSTERS. Put the juice into a saucepan and let it simmer, skimming it carefully ; then rub the yolks of three hard-boiled eggs and one large spoonful of flour well together, and stir into the juice. Cut in small pieces quarter of a pound of butter, half a teaspoonful of whole allspice, a little salt, a little cayenne, and the juice of a fresh lemon ; let all simmer ten minutes, and just before dishing add the oysters This is for two quarts of oysters. VIRGINIA OYSTER STEW. Strain the liquor from one quart of oysters

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