Oysters, Stewed

Ingredients

• a quart of shelled oysters
• enough water (if needed) to make one-half pint
• butter the size of a walnut
• two-thirds pint of milk

Method

1. 1

   Thoroughly drain the juice from the oysters.

2. 2

   Add water to the juice to make one-half pint.

3. 3

   Place juice over fire, add butter, and remove scum when boiling.

4. 4

   Add oysters and cook until beards wrinkle but not until they shrivel.

5. 5

   Add milk, let scald, remove from fire, and season to taste.

As published

This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 44. The excerpt below is the record exactly as published.

Oysters, Stewed. — Oysters should not be pierced with a fork, but removed from the liquor with a spoon. Thoroughly drain the juice from a quart of shelled oysters. Add to the juice enough water (if needed) to make one-half pint. Place juice over fire, and add butter the size of a wal- nut. Remove all scum tliat arises when the juice boils. Put in the oysters. Let them cook quickly until the beards wrinkle, but not until oysters FISH AND SHELLFISH. 91 shrivel — they should remain plump. Add two- thirds pint of milk

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