Stewed Oysters No. 1

Ingredients

• one quart of oysters
• 1/4 pint of milk
• butter size of an egg
• salt to taste
• pepper to taste

Method

1. 1

   Pour liquor from oysters into a saucepan and bring to a boil.

2. 2

   Drop in oysters and when gills begin to curl, add milk, salt, and pepper.

3. 3

   Melt butter and pour into oysters.

Nutrition per serving

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 9. The excerpt below is the record exactly as published.

STEWED OYSTERS No. 1 Pour liquor irom one quart of oysters into sauce pan. Let come to a boil, drop in well washed and drained oysters. When gills begin to curl add ^4 pint of milk, and salt and pepper to taste. Have butter size of an egg melted and pour into oysters. Mks. Alfred Williams. STEWED OYSTERS No. 2 1 quart oysters 1 cup grated stale bread crumbs 1 pint milk Salt and pepper to taste 1 tablespoon butter Wash oysters thoroughly. Put oysters and butter on stove until they begin to boil, add cold milk and bread crumbs and cook for twenty minutes, stirring often. Mrs. Allen G. Rogers. OYSTER COCKTAILS Put into a champagne tumbler 2 tablespoons of catsup, 1 tablespoon chili sauce, 1 teaspoon lemon juice, 1 teaspoon vinegar, V2 teaspoon grated horseradish, 1 teaspoon Worcestershire sauce, 3 drops of tabasco sauce, salt to taste

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