Stewed Oysters

Ingredients

• a quart of oysters
• an equal amount of water
• a tablespoonful of butter
• a cup of milk
• half a teaspoonful of salt
• a saltspoonful of pepper

Method

1. 1

   Strain juice from oysters and add equal water.

2. 2

   Bring to boiling, skim, season with salt and pepper, add butter and milk.

3. 3

   Add oysters and boil until edges curl, then serve immediately.

Nutrition per serving

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 71. The excerpt below is the record exactly as published.

Stewed Oysters. The rule already given for oyster soup is an excellent one, omitting the thickening. A simpler one is to strain the juice from a quart of oysters, and add an equal amount of water. Bring it to boiling-point ; skim care- fully ; season with salt to taste, this depending on the saltness of the oysters, half a teaspoonful being probably enough. Add a saltspoonful of pepper, a tablespoonful of butter, and a cup of milk. The milk may be omitted, if preferred. Add the oysters. Boil till the edges curl, and no longer. Serve at once, as they toughen by standing. Fried Oysters. Choose large oysters, and drain thoroughly in a colan- der. Dry in a towel. Dip first in sifted cracker- crumbs ; then in egg, one egg beaten with a large spoonful of cold water, half a teaspoonful of salt

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