Oysters, Stewed

Ingredients

• two dozen freshly-opened oysters
• the juice of half a lemon
• half a blade of mace
• half a dozen bruised peppercorns
• half an inch of lemon-rind
• a pinch of cayenne
• a little grated nutmeg
• an ounce and a half of butter
• a large tea-spoonful of flour
• a quarter of a pint of cream

Method

1. 1

   Beard oysters and place in a basin with lemon juice.

2. 2

   Simmer beards and liquor with mace, peppercorns, lemon-rind, cayenne, and nutmeg for a quarter of an hour.

3. 3

   Strain, thicken with butter and flour, add cream, and warm oysters through without boiling.

4. 4

   Serve on toast.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1073. The excerpt below is the record exactly as published.

Oysters, Stewed. — Beard two dozen freshly-opened oysters, put them into a basin, and squeeze over them the juice of half a lemon. Put the beards and the oyster liquor into a saucepan with half a blade of mace, haK a dozen bruised peppercorns, half an inch of lemon-rind, a pinch of cayenne, and a little grated nutmeg. Simmer gently for a quarter of an hour, then strain the liquid, thicken it with an oimce and a half of butter, smoothly mixed with a large tea-spoonful of flour, add a quarter of a pint of cream

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