To stew OYSTERS. and all Sorts of SHELL Fish.

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
For the stew base
For serving
Alternative shell fish
Instructions (11)
  1. Open your oysters and put their liquor into a tossing-pan.
  2. Add a little beaten mace to the liquor.
  3. Thicken the liquor with flour and butter.
  4. Boil the mixture for three to four minutes.
  5. Toast a slice of white bread.
  6. Cut the toasted bread into three-cornered pieces and arrange them around your dish.
  7. Add a spoonful of good cream to the pan.
  8. Add the oysters to the pan and shake them around.
  9. Do not let the oysters boil, as this will make them hard and small.
  10. Serve the stewed oysters in a small soup dish or plate.
Note
  1. Cockles, mussels, or any shell fish can be stewed using the same method.
Original Text
To stew OYSTERS. and all Sorts of SHELL Fish. WHEN you have opened your oysters, put their liquor into a tossing-pan, with a little beaten mace, thicken it with flour and butter, boil it three or four minutes, toast a slice of white bread, and cut it into three-cornered pieces, lay them round your dish, put in a spoonful of good cream, put in your oysters, and shake them round in your pan; you must not let them boil, for if they do, it will make them hard and look small; serve them up in a little soup dish or plate.—N. B. You may stew cockles, muscles, or any shell fish the same way.
Notes
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