Stewed Oysters (No. 182)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

Large oysters ↝ Oysters, raw [Shellfish]
plump, juicy natives ↝ Oysters, raw [Shellfish]
an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
as much flour as will dry it up ↝ Flour, 00 [Cereal Grains and Pasta]
the liquor of the oysters ↝ Oysters, raw [Shellfish]
three table-spoonfuls of milk or cream ↝ Milk, NFS [Milk, reduced fat]
a little white pepper ↝ Spices, pepper, white [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little catchup
finely-chopped parsley ↝ Parsley, raw [Not included in a food category]
grated lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
bread-sippets ↝ Bread, vegetable [Yeast breads]

Instructions (15)

Stew a couple of dozen oysters in their own liquor.
When they are coming to a boil, skim well.
Take the oysters up and beard them.
Strain the liquor through a tamis-sieve.
Lay the oysters on a dish.
Put an ounce of butter into a stew-pan and melt it.
Add as much flour as will dry up the melted butter.
Add the strained oyster liquor and three tablespoonfuls of milk or cream.
Add a little white pepper and salt.
Optionally, add a little catchup, or finely-chopped parsley, grated lemon-peel, and juice.
Let the sauce boil up for a couple of minutes until smooth.
Take the sauce off the fire.
Put in the oysters and let them get warm (do not boil them, or they will become hard).
Line the bottom and sides of a hash-dish with bread-sippets.
Pour the oysters and sauce into the prepared hash-dish.

Original Text

Stewed Oysters.—(No. 182*.)

Large oysters will do for stewing, and by some are preferred; but we love the plump, juicy natives. Stew a couple of dozen of these in their own liquor; when they are coming to a boil, skim well, take them up and beard them; strain the liquor through a tamis-sieve, and lay the oysters on a dish. Put an ounce of butter into a stew-pan; when it is melted, put to it as much flour as will dry it up, the liquor of the oysters, and three table-spoonfuls of milk or cream, and a little white pepper and salt; to this some cooks add a little catchup, or finely-chopped parsley, grated lemon-peel, and juice; let it boil up for a couple of minutes, till it is smooth, then take it off the fire, put in the oysters, and let them get warm (they must not themselves be boiled, or they will become hard); line the bottom and sides of a hash-dish with bread-sippets, and pour your oysters and sauce into it. See Obs. to receipt No. 278.

Notes

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