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Ragout of Oysters
From Virginia Cookery-book, 1884
Serves 4
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 31. The excerpt below is the record exactly as published.
Ragout of Oysters. Open a pint of oysters, set them over the fire in their own liquor, and keep them hot for some time, without boiling; then take them out and set them aside; peel and VntOINJA COOKERY-BOOK. 67 pick, meanwhile, eighteen good, well-grown TnuBhrooms, cut them into pieces not too small, and set them on in a stewpan ; add to them a good table-spoonful of butter, a salt-spoonful of salt, and the same of pepper, allowing them to stew gently until the mushrooms are well done ; as soon as this is the case add the oysters, with a gill of sweet cream
Cook this with the app: pantry check, scaling, and the assistant.