STEWED OYSTERS

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Total: 15 min
Yield
6.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
garnish
improvement
Instructions (10)
  1. Scald the oysters in their own liquor.
  2. Take the oysters out, beard them, and strain the liquor.
  3. Put the butter into a stewpan.
  4. Dredge in sufficient flour to dry up the butter.
  5. Add the oyster-liquor and mace.
  6. Stir it over a sharp fire with a wooden spoon.
  7. When it comes to a boil, add the cream, oysters, and seasoning.
  8. Let all simmer for 1 or 2 minutes, but not longer, or the oysters would harden.
  9. Serve on a hot dish.
  10. Garnish with croutons, or toasted sippets of bread.
Original Text
STEWED OYSTERS. 288. INGREDIENTS.—1 pint of oysters, 1 oz. of butter, flour, 1/3 pint of cream; cayenne and salt to taste; 1 blade of pounded mace. Mode.—Scald the oysters in their own liquor, take them out, beard them, and strain the liquor; put the butter into a stewpan, dredge in sufficient flour to dry it up, add the oyster-liquor and mace, and stir it over a sharp fire with a wooden spoon; when it comes to a boil, add the cream, oysters, and seasoning. Let all simmer for 1 or 2 minutes, but not longer, or the oysters would harden. Serve on a hot dish, and garnish with croutons, or toasted sippets of bread. A small piece of lemon-peel boiled with the oyster-liquor, and taken out before the cream is added, will be found an improvement. Time.—Altogether 15 minutes. Average cost for this quantity, 3s. 6d. Seasonable from September to April. Sufficient for 6 persons. THE OYSTER AND THE SCALLOP.—The oyster is described as a bivalve shell-fish, having the valves generally unequal. The hinge is without teeth, but furnished with a somewhat oval cavity, and mostly with lateral transverse grooves. From a similarity in the structure of the hinge, oysters and scallops have been classified as one tribe; but they differ very essentially both in their external appearance and their habits. Oysters adhere to rocks, or, as in two or three species, to roots of trees on the shore; while the scallops are always detached, and usually lurk in the sand.
Notes
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