Stewed Oysters, Baltimore Style

Ingredients

• three dozen medium sized fresh oysters
• one ounce of good butter
• one wineglassful of good Madeira wine
• a very little cayenne pepper
• one gill each of Spanish sauce
• half-glaze
• the juice of a lemon
• one-half ounce of butter
• a teaspoonful of finely chopped parsley

Method

1. 1

   Cook oysters with butter, cover, and add Madeira and cayenne.

2. 2

   Stir in Spanish sauce and half-glaze, boil, and finish with lemon juice and parsley before serving.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 53. The excerpt below is the record exactly as published.

Stewed Oysters, Baltimore Style. Open neatly three dozen medium sized fresh oysters, place them in a saucepan without their liquor, and add one ounce of good butter; cover the pan, place it over the fire and cook for two minutes, then add one wineglassful of good Madeira wine and a very little cayenne pepper, cook together for two minutes longer and add one gill each of Spanish sauce and half-glaze. Stir thoroughly until boiling, and just before serving squeeze in the juice of a lemon, add one-half ounce of butter, a teaspoonful of finely chopped parsley

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