Stewed Oysters

Ingredients

• one gallon of oysters
• three-quarters of a pound of good butter
• about one pint of milk or cream
• season with salt
• season with black pepper

Method

1. 1

   Wash oysters, strain liquor, and stew oysters in a pot for 15-20 minutes.

2. 2

   Add butter and milk or cream before serving.

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 5. The excerpt below is the record exactly as published.

season with salt and black pepper. The above will make two quarts of rich chicken soup. (24) JANE HAMILTON'S RECIPES VEGETABLE. Take a slice of good fat ham and put it on to boil in water with some tender cym- blings and ears of corn, enough to make two quarts of soup; the quantity will de- pend upon the size of the cymblings and how thick you like the soup. V/hen the cymblings are done pass them through a sieve and return them into the pot in which they were boiled with the ham, cut off the corn carefully and put back with the cym- blings, etc. The corn may be cut off the cob before it is boiled and put in the soup. Put a little thickening in the soup, a pint of cream, a slice of butter, and season with salt and black pepper. This is for two quarts of soup. Four good ears of corn and three cymblings would be quite sufficient for this quantity of soup. VERMICELLI. Take a lar^e fat chicken, or about two pounds of veal or lamb, and two or three (25) JANE HAMILTON'S RECIPES slices of fat ham; the chicken should be cut in pieces, the lamb or veal in small slices, and put on to boil in sufficient cold water; let it boil until the meat is boiled to shreds. About half an hour before the soup is done, wash well in cold water one and a half or two ounces of vermicelli, and put it in the soup with some thyme tied in a bunch. Season with salt and black pepper. You do not put any thickening in this soup. The above will make two quarts of rich soup. Color the soup a rich brown with burnt sugar. (26) FISH FISH HERRING, HOW TO PUT UP. Cleanse the herrings properly, — if they have any mud on them they must be washed, — and then souse them, that is, pack them lightly in salt for three or four days. They must be pressed down by heavy weights to keep them under the brine, which is formed by the juice of the herrings and salt. At the end of three or, at the most, four days, take the herrings out and pack them in Turk Island salt, or a mixture of ground alum salt pounded and Liverpool salt. Pack them closely in oak or cypress barrels, — oak is perhaps the best. A molasses barrel is very good for packing in. The herrings in pack- ing are always placed on the back; pack the first row from left to right, the next row pack from you so as to make the her- rings cross each other at right angles, and (29) JANE HAMILTON'S RECIPES continue so throughout the barrel. After the barrels are packed full, take half a pound of pounded saltpetre and mix with three quarts or a gallon of molasses; pour this quantity over a barrel of fish and then head up the barrel. Before the barrel is headed put a proper weight on the herrings, bore a hole in the top of the barrel and pour in some strong brine. It is necessary that the fish should be covered by brine ; if they are not they will not be good. A full gallon of molasses is more than enough for a barrel of herrings. Soak the herrings in cold water two or three hours and then hang them up, letting them dry perfectly before boiling. 999 OYSTER PIE. To make an oyster pie, take two quarts of oysters, put them on the fire with six ounces of butter, and let them stay just long enough to melt the butter, season with salt and black pepper, and add half a pint of milk or cream and a large slice of loaf bread (.30) JANE HAMILTON'S RECIPES cut into small pieces. Have a dish prepared with paste around the sides, pour in the oysters, and bake. 999 OYSTERS, FRIED. To fry oysters, after the oysters have been washed and the liquor strained, — without any water being put in it, — make a batter of flour^eggs, and some of the oyster liquor, put in enough salt and black pepper to sea- son the oysters, dip the oysters separately into the batter, and then put them into the frying-pan, which should be of the right heat with plenty of good lard in it. 3T» v OYSTERS, SCALLOPED. To scallop oysters, after they have been washed, etc., put each large oyster in a shell with some crumbled roll, a little salt, black pepper, and butter, and bake them in an oven. Put a little oyster liquor in each shell. Oysters may be boiled and toasted. JANE HAMILTON'S RECIPES OYSTERS, STEWED. Wash the oysters carefully in the liquor, then wash them in a little water; take the oysters out, add the water to the liquor, strain the whole through a thin cloth, and pour back on the oysters. Put them on the fire in an iron pot or vessel, and let them stew for fifteen or twenty minutes; if you like them cooked it takes twenty minutes. To one gallon of oysters put three-quarters of a pound of good butter and about one pint of milk or cream

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