Oysters to stew

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

For stewing oysters

Oysters ↝ Oysters, raw [Shellfish]
a bit of mace ↝ Spices, mace, ground [Spices and Herbs]
lemonpeel
a few white peppers ↝ Spices, pepper, white [Spices and Herbs]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For serving

sippets

Instructions (7)

Open the oysters and separate the liquor from them.
Wash the oysters from the grit.
Strain the liquor.
Put the strained liquor with the oysters, a bit of mace, lemonpeel, and a few white peppers.
Simmer them very gently.
Put in some cream, and a little flour and butter.
Serve with sippets.

Original Text

Oysters to stew.

Open them and separate the liquor from them, then wash them from the grit: strain the liquor, and put with the oysters a bit of mace and lemonpeel, and a few white peppers. Simmer them very gently, and put some cream, and a little flour and butter.

Serve with sippets.

Notes

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