Stewed Oysters a la Baltimore

Ingredients

• thirty-six medium-sized, fresh Rockaway oysters
• one ounce of good butter
• a small glassful of good Madeira wine
• one gill of Espagnole sauce
• one gill of demi-glace
• the juice of a good lemon
• half an ounce of good butter
• a teaspoonful of finely chopped parsley

Method

1. 1

   Open oysters and place in a saucepan with butter.

2. 2

   Cook for two minutes, then add Madeira wine and cayenne pepper.

3. 3

   Cook for two more minutes, then add Espagnole sauce and demi-glace.

4. 4

   Stir until boiling, add lemon juice, butter, and parsley before serving.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 148. The excerpt below is the record exactly as published.

Stewed Oysters a la Baltimore. — Open neatly thirty-six medium- sized, fresh Rockaway oysters; place them in a saucepan without their juice, adding one ounce of good butter; cover the pan, put it on the stove, and let cook for two minutes, $hen add a small glassful of good Madeira wine (about a cocktail glass) and a very little cayenne pepper. Cook together for two minutes longer, then add one gill of Espagnole sauce (No. 151) and one gill of demi-glace (No. 185). Stir thoroughly until boiling, and just before serving squeeze in the juice of a good lemon, add half an ounce of good butter, also a teaspoonful of finely chopped parsley

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