Stewed Oysters

Ingredients

• what quantity you will of the best Oysters
• a good great lump of Butter
• half as much, as their water
• Season them with Salt
• Nutmeg
• a very few Cloves
• some crusts of light French-bread
• three or four grains of Amber greece
• a little White-wine or Verjuyce
• some juyce of Orange

Method

1. 1

   Open the oysters, putting all their water with the fish into a basin.

2. 2

   Wash the oysters clean in their own water and lay them in the dish.

3. 3

   Let their water run upon them through a fine linen.

4. 4

   Add a good lump of butter, season with salt, nutmeg, and cloves.

5. 5

   Let this boil smartly, covered.

6. 6

   When half boiled, add crusts of bread and boil until done.

7. 7

   Serve them up.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 112. The excerpt below is the record exactly as published.

STEW OYSTERS Take what quantity you will of the best Oysters to eat raw. Open them, putting all their water with the fish into a bason. Take out the Oysters one by one (that you may have them washed clean in their own water) and lay them in the dish you intend to stew them in. Then let their water run upon them through a fine linnen, that all their foulness may remain behind. Then put a good great lump of Butter to them, which may be (when melted) half as much, as their water. Season them with Salt, Nut- 1 84 SIR KENELM8 DIGBIS meg, and a very few Cloves. Let this boil smartly, covered. When it is half boiled, put in some crusts of light French-bread, and boil on, till all be enough, and then serve them up. You may put in three or four grains of Amber greece, when you put in the Nutmeg, that in the boiling it may melt. You may also put in a little White-wine or Verjuyce at the last, or some juyce of Orange

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