Oyster Stew

Ingredients

• one can of best cove oysters
• one quart sweet milk
• one tablespoon butter
• two tablespoons flour

Method

1. 1

   Strain the liquor from the oysters and add to the milk.

2. 2

   When boiling, thicken with flour mixed with butter.

3. 3

   Pour over oysters in the soup tureen and serve immediately.

As published

This recipe was extracted from Choice recipes (1900), page 3. The excerpt below is the record exactly as published.

OYSTER STEW— Mrs. R. H. Thomson One can of best cove oysters, one quart sweet milk, one tablespoon 12 SOUPS butter, two tablespoons flour, salt and pepper to taste. Strain the liquor from the oysters and to this add the milk. When it has reached the boiling point thicken with the flour into which the butter has been rubbed. When this has boiled, pour over the oysters w^hich are in the soup tureen and serve immediately. POTATO SOUP— Mrs. Eldredge Four medium sized potatoes cut in very small pieces. Pour on one quart boiling water, little salt, pepper and good slice of butter. Let boil until soft. Rub through a sieve. Just before serving add one teaspoon of flour mixed with cold water, two cups of milk and let boil up once. ONION SOUP— Mrs. Bryant Slice and fry six large onions until quite brown, add two quarts rich milk, one tablespoon butter

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