Stewed Oysters

Ingredients

• one hundred oysters
• the yolks of three hard-boiled eggs
• one tablespoonful of flour
• a quarter of a pound of butter
• half a tablespoonful of whole allspice
• a very little cayenne

Method

1. 1

   Drain juice from oysters; put the juice into a saucepan; let it simmer slowly; skim it carefully.

2. 2

   Rub yolks and flour together; stir this into the juice.

3. 3

   Cut butter into small pieces, add allspice, salt, and cayenne.

4. 4

   Let this simmer for ten minutes; just before serving, add oysters and cook for five minutes.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 114. The excerpt below is the record exactly as published.

Stewed Oysters Drain off the juice from one hundred oysters; put the juice into a saucepan; let it simmer slowly; skim it carefully; then rub the yolks of three hard-boiled eggs and one tablespoon- ful of flour well together; stir this into the juice. Cut into small pieces a quarter of a pound of butter, and half a tablespoonful of whole allspice, half a teaspoonful of salt (if the oysters are not salt), a very little cayenne

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