Stewed Oysters

Ingredients

• 1 quart oysters
• 1 pint milk
• salt
• pepper
• 1 tablespoon butter
• 1 tablespoon flour

Method

1. 1

   Pick over and wash oysters.

2. 2

   Scald milk.

3. 3

   Strain, boil, and skim oyster liquor; when clear add oysters.

4. 4

   Cook till oysters are plump and well ruffled; take from fire, add hot milk, salt, and pepper.

5. 5

   For thicker, rub together butter and flour; add to milk and stir until smooth.

Nutrition per serving

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 62. The excerpt below is the record exactly as published.

1 tablespoon butter for 25 oysters and a dash of salt and pepper. Cover and shake over a hot fire until edges ruffle and oysters are plump. May be served on toast. Scalloped Oysters. — Pick, wash, and drain 1 solid quart oysters. Put in layers in baking- dish, alternating with dry bread or cracker crumbs and seasoning. When dish is filled add strained oyster liquor and sufficient milk to moisten. Cover with crumbs, add 1 table¬ spoon butter in bits, and bake y hour in hot oven. Broiled Oysters. — Pick, wash, and drain large oysters. Dip each in melted butter, roll in fine crumbs, and broil in fine wire broiler over a clear, hot fire. Serve on toast with sliced lemons. ROYAL BAKING POWDER IS ABSOLUTELY PURE 33 THE ROYAL BAKER AND PASTRY COOK Stewed Oysters. — Pick over and wash 1 quart oysters. Scald 1 pint milk. Strain, boil, and skim oyster liquor; when clear add oysters. Cook till oysters are plump and well ruffled ; take from fire, add hot milk, salt, and pepper

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