Oysters

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
For the oyster liquor
For thickening the liquor
For the oysters
For toasting
Instructions (7)
  1. Strain the liquor of your oysters, and put it into your saucepan with a little beaten mace.
  2. Thicken the liquor with flour and butter.
  3. Boil this for three or four minutes.
  4. Toast a slice of bread, cut it into three-cornered pieces, and lay them around the dish into which you intend to put the oysters.
  5. Put a spoonful of cream with your oysters into the pan.
  6. Shake them round, and let them stew till they are quite hot, but be careful they do not boil.
  7. Pour them into a deep plate, or soup-dish, and serve them up.
Original Text
Oyſters. STRAIN the liquor of your oyſters, and put it into your saucepan with a little beaten mace, and thicken it with flour and butter. Boil this three or four minutes, then toaſt a ſlice of bread, cut it into three-cornered pieces, and lay them round the diſh into which you intend to put the oyſters. Then put into the pan a ſpoonful of cream with your oyſters, ſhake them round, and let them ſtew till they are quite hot, but be careful they do not boil. Pour them into a deep plate, or ſoup-diſh, and ſerve them up.—Moſt kinds of ſhell-fiſh may be ſtewed in the ſame manner.
Notes
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