Cookbook:Stewed Oysters

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Cookbook | Ingredients | Recipes | Seafood | Oyster

There are several ways to stew oysters. Two recipes are given below.

Recipe 1[edit | edit source]

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. If you are using fresh, live oysters, shuck them, saving any liquid in the oyster.
  2. Put your oysters with all their liquor into a saucepan; add the butter, salt, black pepper, mace, and bay leaves
  3. Bring to a simmer for five minutes. Add the cream and shake all well together while heating through.
  4. Pour onto a plate or platter, grating a little fresh nutmeg on each oyster as it lies in the sauce.

Stewed Oysters, Recipe 2[edit | edit source]

Ingredients[edit | edit source]

  • 24 raw oysters
  • 1/4 cup cream
  • 1 tablespoon butter
  • 1 tablespoon flour
  • salt, mace, and pepper, to taste

Procedure[edit | edit source]

  1. If using live oysters, shuck the oysters and save with the liquid in the shell.
  2. Beat the butter smooth with the flour.
  3. Put the oysters in a pan over medium heat. When they become hot, stir in the cream, butter, and flour. Season to taste with salt, mace, and pepper.
  4. They should be served as soon as they are taken off the fire.

The information in this module was taken from the public domain 1881 Household Cyclopedia and modernized by Wikibooks editors.