Stewed Oysters à la Baltimore

Ingredients

• three dozen oysters
• one ounce of good butter
• one wine-glass of good Madeira wine
• one gill of Espagnole sauce
• one-half a glass of demiglazed sauce
• the juice of one lemon
• one teaspoonful of butter
• one teaspoonful of finely chopped parsley

Method

1. 1

   Open the oysters and place them in a saucepan without their liquor.

2. 2

   Add butter, cover, and cook for two minutes.

3. 3

   Add Madeira wine and cayenne pepper, cook a little longer, then add Espagnole sauce and demiglazed sauce.

4. 4

   Stir until boiling.

5. 5

   Just before serving, add lemon juice, butter, and parsley.

6. 6

   Serve immediately in a tureen.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 50. The excerpt below is the record exactly as published.

Stewed Oyaters à la Baltimore Open neatly three dozen oysters. Place them in a sauce- pan withaut their liquor and add one ounce of good batter. 80UP8 87 Cover the pan and place it over the fire. Cook for two min- utes. Then add one wine-glass of good Madeira wine and a very little cajenne pepper. Cook together a little longer and then add one gill of Espagnole sauce and one-half a glass of demiglazed sance. Stir thoroughly nntil it comes to a boil. Just before serving add the juice of one lemon, one teaspoonful of bntter, one teaspoonful of finely chopped parsely

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