Oyster Stew

Ingredients

• 2 c milk
• 2 T butter
• 2 T flour
• 3^ t salt
• a dash of pepper

Method

1. 1

   Examine oysters, remove shell bits, retain oyster crabs.

2. 2

   Heat milk in a double-boiler.

3. 3

   Drain oyster liquor, heat to boiling, strain into hot milk.

4. 4

   Thicken with butter and flour creamed together, season with salt and pepper.

5. 5

   Add oysters, cook until plump and gills curl.

6. 6

   Serve at once with crackers.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 53. The excerpt below is the record exactly as published.

OYSTER STEW — CRACKERS NUT BROWNIES CANNED FRUIT COCOA Oyster Stew Examine each oyster, remove any bits of shell, but retain all the oyster crabs, which are considered a delicacy. In a double-boiler heat 2 c milk. Drain the liquor from the oysters, heat to the boiling point, and strain through a cheesecloth. Add to the hot milk, thicken with 2 T butter, 2 T flour, creamed together, and season with 3^ t salt and a dash of pepper

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