Stewed Oysters, No. 2

Ingredients

• One quart of oysters
• one pint of milk
• one-fourth pound of butter
• three tablespoons corn meal
• salt
• and pepper

Method

1. 1

   Strain the oysters through a colander.

2. 2

   Take oyster liquor and run through a fine strainer.

3. 3

   Into this put the meal, mix well, add half the butter, salt and pepper.

4. 4

   Let come to a boil, then add the milk, let this boil, and to it add the oysters.

5. 5

   Have tureen hot and into it put the remaining butter, salt and pepper.

6. 6

   As soon as the oysters are sufficiently cooked remove them from the kettle with a strainer spoon.

7. 7

   Place in the tureen and mix well with the seasoning.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 20. The excerpt below is the record exactly as published.

Stewed Oysters, No. 2 One quart of oysters, one pint of milk, one-fourth pound of butter, three tablespoons corn meal, salt and pepper

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