Oysters, to stew

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
For stewing oysters
For another way of stewing oysters
Instructions (8)
  1. Take a quart of large oysters; strain the liquor from them through a sieve; wash them well, and take off the beards.
  2. Put them in a stewpan, and drain the liquor from the settlings.
  3. Add to the oysters a quarter of a pound of butter mixed with flour and a gill of white wine, and grate in a little nutmeg with a gill of cream.
  4. Keep them stirred till they are quite thick and smooth.
  5. Lay sippets at the bottom of the dish; pour in your oysters, and lay fried sippets all round.
Another way
  1. Put a quarter of a pound of butter into a clean stewpan, and let it boil.
  2. Strain a pint of oysters from their liquor; put them into the butter; and let them stew with some parsley minced small, a little shalot shred small, and the yolks of three eggs well beaten up with the liquor strained from the oysters.
  3. Put all these together into the stewpan with half a pound more butter; shake it and stew them a little; if too much, you make the oysters hard.
Original Text
Oysters, to stew. Take a quart of large oysters; strain the liquor from them through a sieve; wash them well, and take off the beards. Put them in a stewpan, and drain the liquor from the settlings. Add to the oysters a quarter of a pound of butter mixed with flour and a gill of white wine, and grate in a little nutmeg[74] with a gill of cream. Keep them stirred till they are quite thick and smooth. Lay sippets at the bottom of the dish; pour in your oysters, and lay fried sippets all round. Another way. Put a quarter of a pound of butter into a clean stewpan, and let it boil. Strain a pint of oysters from their liquor; put them into the butter; and let them stew with some parsley minced small, a little shalot shred small, and the yolks of three eggs well beaten up with the liquor strained from the oysters. Put all these together into the stewpan with half a pound more butter; shake it and stew them a little; if too much, you make the oysters hard.
Notes
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