Stewed Oysters

Ingredients

• 50 oysters
• 1/4 cup rolled cracker
• 1/2 pint cream
• 1/4 half cup hot water
• 1/4 pint milk
• 2 tablespoons butter
• Salt and pepper to taste

Method

1. 1

   Empty the can of oysters and broth in dish, pour on the one-half cup of hot water, take the hand (after washing) and stir to rinse off the broth, and take out the oysters with the hand (feeling for any bits of shell); drain well; put this broth in stew kettle; let come to a simmer; skim every particle of scum, then add the cream and milk; let come to a boil.

2. 2

   After putting butter, salt and pepper on top of the oysters, set kettle where it will not boil, pour the oysters in and let stand, stirring a little, say eight minutes.

3. 3

   As soon as they begin to shrink take them off and pour onto the rolled cracker in hot tureen, stirring so it will not be lumpy.

4. 4

   Serve immediately.

Nutrition per serving

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 35. The excerpt below is the record exactly as published.

Stewed Oysters. 50 oysters J4 cup rolled cracker y2 pint cream J4 half cup hot water J4 pint milk Salt and pepper to taste 2 tablespoons butter

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