Stewed Oysters

Ingredients

• A pint of oysters
• a pint of good cream
• a pinch of cayenne
• a little salt
• from 1 to 2 ozs. of good butter
• a large teaspoonful of flour
• a little lemon-juice

Method

1. 1

   Carefully open oysters and wash them in their strained liquor.

2. 2

   Place in a clean stewpan, pour strained liquor over them, and heat slowly.

3. 3

   Remove beards, add cream, cayenne, and salt.

4. 4

   Stir in butter mixed with flour until blended, then add oysters and heat until very hot.

5. 5

   Serve with pale fried sippets.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 54. The excerpt below is the record exactly as published.

Stewed Oysters. A pint of oysters will be sufficient for a moderate- sized dish, but twice as many will be required for OYSTERS. 129 a large one. Let them be very carefully opened, and not mangled in the slightest degree ; wash them free from, grit in their own strained liquor, lay them in a very clean stewpan ; strain the liquor a second time, pour it on them, and heat them slowly in it. When they arc just beginning to simmer, lift them out with a slice or a bored wooden spoon, and take off the beards ; add to the liquor a \ pint of good cream, a pinch of cayenne, and a little salt ; and when it boils, stir in from i to 2 ozs. of good butter, smoothly mixed with a large teaspoonful of flour ; continue to stir the sauce until these are perfectly blended with it ; then put in the oysters, and let them remain by the side of the fire until they are very hot. They require so little cooking that, if kept for four or five minutes nearly simmering, they will be ready for table, and they are quickly hardened by being allowed to boil, or by too much stewing. A little lemon-juice

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