Steamed Oysters
From Miss Parloa's kitchen companion, 1887
Serves 2
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 454. The excerpt below is the record exactly as published.
a little butter, and serve at once, with a thin strip of toast. * Steamed Oysters- Put half a dozen large oysters i* a saucer. Place the saucer in a steamer and over a Jattle of boiling water. Cook for about five minutes. Peason with salt, pepper, and butter, and" serve on a w*rm dish, with a toasted cracker. FOOD FOR THE SICK. 859 * Beef Tea. Put in a large-mouthed bottle one pound of beef, free of fat, and chopped fine. Add to it half a pint of cold water. Let it stand for an hour. At the end of that time place the bottle in a saucepan of cold water. Place the pan on the fire, and heat the water slowly almost to the boiling-point, but do not let it boil. Cook the beef for two hours ; then strain, and season with salt
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