Ragout of Oysters and Mushrooms

Ingredients

• Open oyster-shells enough to yield a pint
• pick a dozen and a half of well-grown mushrooms
• put in a large lump of butter
• two spoonfuls of water

Method

1. 1

   Heat oysters in their liquor, set aside.

2. 2

   Cook mushrooms with butter and water, season, then heat oysters in the mixture without boiling.

3. 3

   Dish up garnished with oyster pieces.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 72. The excerpt below is the record exactly as published.

Open oyster- shells enough to yield a pint; set these oysters over the fire in their own liquor, and keep them hot for some time without boiling ; then take them out and set aside in a dish; peel and pick a dozen and a half of well-grown mushrooms, cut them into pieces (not too small, however), and set them on the fire in a stewpan. Let them do a little thus, and then put in a large lump of butter and two spoonfuls of water

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