Stewed Oysters

Ingredients

• one dozen oysters
• one teacupful of cream
• two ounces of butter
• one teaspoonful of flour
• salt
• cayenne
• a little lemon juice
• some pieces of bread

Method

1. 1

   Wash oysters in their liquor, strain, and simmer gently.

2. 2

   Add cream, salt, and cayenne.

3. 3

   Stir in butter mixed with flour, then warm oysters without boiling.

4. 4

   Serve on fried bread.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 52. The excerpt below is the record exactly as published.

Stewed Oysters. Open the shells of one dozen oysters, take them out carefully and wash them in iieir own liquor until perfectly free from grit and pieces of shell, put them in a sauce- >an, strain the liquor twice, pour it over, place the pan at the side of the fire and let it kimmer gently for a few minutes until done. Remove the oysters with a skimmer and >ut them on a dish in a slow oven to keep warm; add to the liquor one teacupful of :ream and salt and cayenne to taste. Place the pan on the fire and when the liquor x>ils add two ounces of butter worked up with one teaspoonful of flour and continue :o stir till it is all thoroughly mixed. Put in the oysters to warm up without boiling, remove the pan from the fire and stir in a little lemon juice. Have ready some pieces >f bread

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