French Stewed Oysters
From Gulf city cook book (1878).
A historical recipe
Gulf city cook book, by St. Francis Street Methodist Episcopal Church, South (Mobile, Ala.) (1878).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Drain fifty large oysters, and strain the liquor into a stew- 0 YSTERS.
- 27 pan, seasoning with mace, half a pint of sherry wine, and the juice of two lemons.
- When this comes to a boil, stir well and skim;
- put in the oysters, not allowing them to boil as much as in an ordinary oyster stew.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon
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Slotted spoon
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Sieve
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Colander