Stewed Oysters

Ingredients

• One and a half ounce of Butter
• One ounce of Flour
• One gill of Milk
• One gill of Cream
• A small blade of Mace
• Lemon-juice
• Salt
• Twenty-four Oysters
• One Yolk of Egg

Method

1. 1

   Blanch the oysters in their own liquor, strain them, and take off the beards.

2. 2

   Cook the flour and butter together, add one gill of oyster liquor, one gill of milk, and a small piece of mace, a little salt, and a few drops of lemon-juice.

3. 3

   When the flour is cooked, strain out the mace, add the cream, the yolk of egg, and the oysters.

4. 4

   Let the oysters get hot through, and serve with sippets of bread round.

Nutrition per serving

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 17. The excerpt below is the record exactly as published.

Stewed Oysters. Ingredients, One and a half ounce of Butter. One ounce of Flour. One gill of Milk. One gill of Cream. A small blade of Mace. Lemon-juice. Salt. Twenty-four Oysters. One Yolk of Egg

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