Oyster Stew

Ingredients

• one quart of oysters
• two quarts of fresh sweet milk
• one teaspoonful of salt
• a large pinch of black pepper
• a dessertspoonful of butter
• a coffee-cupful of crushed oyster crackers

Method

1. 1

   For one quart of oysters, place two quarts of fresh sweet milk over the fire to boil.

2. 2

   Drain the liquor from the oysters and strain it into the milk.

3. 3

   Just before the milk boils, stir in one teaspoonful of salt, a large pinch of black pepper, and a dessertspoonful of butter.

4. 4

   When the mixture boils up well, turn in the oysters.

5. 5

   When the oysters come to the surface, the stew is ready to serve.

6. 6

   If liked, just before turning into the tureen, a coffee-cupful of crushed oyster crackers may be stirred into the stew.

7. 7

   Serve with whole oyster crackers and celery.

Nutrition per serving

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 58. The excerpt below is the record exactly as published.

Oyster Stew For one quart of oysters place two quarts of fresh sweet milk over the fire to boil. Drain the liquor from the oysters and strain it into the milk. Just before the milk boils, stir in one teaspoonful of salt, a large pinch of black pepper and a dessertspoonful of butter. When the mixture boils up well, turn in the oysters. When the oysters come to the surface, the stew is ready to serve. If liked, just before turning into the tureen a coffee-cupful of crushed oyster crackers

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