Oysters, Stewed
From Harper's cook book encyclopædia, 1902
Serves 3
New milk can be used instead of cream.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 167. The excerpt below is the record exactly as published.
Oysters, Stewed FISH Oysters au Supreme utes. Toast slices of bread, and cut them into long strips and butter them. Arrange on a hot platter. When the oysters are done, place a skewer with its contents on each strip of toast. Pour over the whole the juices which have run into the pan. Serve immediately. Oysters, Stewed. — Carefully drain the juice from one quart of oysters, removing them from the liquor with a spoon, not piercing with a fork, measure the juice, and if not half a pint in quantity add water enough to fill the measure. Place the liquor over the fire in a porcelain stewpan, add a piece of butter the size of a wal- nut. When it comes to a boil, care- fully remove all scum that may arise. Put in the oysters, and let them heat through, not cooking enough to shrivel them ; add a little more than half a pint of cream
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