Stewed Oysters

Ingredients

• two quarts of oysters
• a pint and a half of rich milk
• one table-spoonful of flour
• pepper to taste

Method

1. 1

   Put oysters with some liquor in a kettle.

2. 2

   Boil, remove scum, stir in flour, and add pepper.

3. 3

   Simmer gently, then stir in milk and bring to a boil while stirring.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 15. The excerpt below is the record exactly as published.

STEWED OYSTERS. Strain all the liquor from the oysters and thicken the liquor with stale bread crumbs, some whole pepper and mace, and some grated nutmeg, Boil the liquor without the oysters, adding butter rubbed in flour. Lay a slice of buttered toast in the bottom of a deep dish, and surround the sides with small slices cut into three-cornered or pointed pieces. All the crust must be cut from the toast. Put the {?>:) 86 The New Kentucky Home Cook Booh. raw oysters into the dish of toast; when the liquor has boiled, pour it scalding hot over them. Cover the dish closely and let it stand for five minutes before sending to the table. This will cook them sufficiently, swell them to a larger size, and cause them to retain their flavor. Do not make the liquor too thick with the bread crumbs. Mes. Paxton Marshall. OYSTER SAUSAGE. Chop one pint of oysters, one-fourth pound of veal, and some bread crumbs; season with pepper and salt; pound them in a mortar, make into small cakes, dip into a beaten egg, then in meal, and fry dry. Serve hot. Mrs. Cosby. OYSTER AND CHICKEN CROQUETTES. Chop some chicken very fine, and add to it the same quantity of oysters chopped fine, with half a cupful of bread crumbs or grated crackers, and a piece of butter the size of an egg; season with salt and pepper, and, if liked, a little mace ; moisten with one or two well-beaten eggs, form into long slender rolls, and fry in good lard to a light brown. Serve on a napkin, and garnish with celery-tops or parsley and slices of lemon. CREAM OYSTERS. Drain well two quarts of large oysters; in a hot kettle melt a cup of butter ; put the oysters into the butter, and let them stay long enough to -plump them; lift them out with a skimmer into a hot platter. A good deal of juice will come out into the butter ; to this add salt and pepper to taste, also a cupful of cream or milk ; thicken smoothly with two table-spoonfuls of flour. When this boils, turn back the oysters, and let them stay long enough to get hot. Have a hot dish, in which are some thin slices of toast cut any fancy shape; pour in the oysters and gravy, and serve immediate- The New Kentucky Home Cook Booh. 37 ly. If the liquor should get too thick, add a little more milk or cream. Mrs. Victor C. Gilman. OYSTER STEW. To one quart of oysters add one table-spoonful of butter, and salt and pepper to taste ; cut a few stalks of fresh celery in small pieces ; put all in a stew-pan, and let it come to a boiling. As soon as done serve with rolled crackers. Miss Alice Ficklix. STEWED OYSTERS. Put two quarts of oysters, with a little of the liquor, into a kettle. As soon as they come to a boiling, remove the scum ; stir in one table-spoonful of flour, and add pepper to taste ; let them simmer gently until the butter melts ; then stir in a pint and a half of rich milk

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