pescatariannut-freeegg-freesoy-freefish-free
Stewed Oysters
From The thorough good cook, 1895
Serves 1
Oysters may also be stewed simply in their own liquor, seasoned with salt, pepper, and nutmeg.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 109. The excerpt below is the record exactly as published.
a quarter of a pound of fresh butter, kneaded in a tablespoonful of flour, and stew the oysters ten or twelve minutes. Serve them garn- ished with bread sippets and cut lemon. Or they may be stewed simply in their own liquor, seasoned with salt, pepper, and grated nutmeg, and thickened with cream
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