Oysters Stewed with Celery

Ingredients

• two cups of good beef soup stock
• one pint of rich milk or a pint of cream
• one cup of celery chopped fine
• one-half cup of powdered cracker dust
• twenty-five large oysters
• season to taste with salt
• pepper to taste
• butter if needed

Method

1. 1

   Put beef soup stock in a stew pan, add milk or cream and chopped celery.

2. 2

   Cook five minutes, then thicken slightly, add powdered cracker dust.

3. 3

   Have ready in a hot tureen, oysters parboiled in their own juice.

4. 4

   Season to taste and pour sauce over oysters, serve immediately.

Nutrition per serving

As published

This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 7. The excerpt below is the record exactly as published.

Oysters Stewed with Celery — Put two cups of good beef soup stock in a stew pan, add one pint of rich milk or a pint of cream, one cup of celery chopped fine. Cook five minutes, then thicken slightly, add one-half cup of powdered cracker dust. Have ready in a hot tureen, twenty-five large oysters, parboiled in their own juice. Last of all season tO' taste with salt, pepper and butter if needed. Pour your sauce over the oysters and serve immediately. Oysters on Toast — Take one quart of oysters, re- move the pieces of shell, put the liquor back on them. Put in a stew pan with butter the size of an tgg, salt and pepper to taste

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