French Stewed Oysters
From Miss Leslie's new cookery book (1857).
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A historical recipe
Miss Leslie's new cookery book , by Eliza Leslie (1857).
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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- Wash fifty fine large oysters in their own liquor, then strain it into a stew-pan, putting the oysters in a pan of cold water.
- Season the liquor with a large glass or half a pint of white wine, (sherry or Madeira,) the juice of two lemons, six or seven blades of mace, and a small grated nutmeg.
- Boil the seasoned liquor ;
- and skim, and stir it well.
- When it comes to a boil, put in the oysters.
- Give them one good stir, and then immediately take them from the fire, transfer them to a deep dish, and send them to table.
- They are not to boil.
- Many persons consider this the finest way of cooking oysters for company.
- Try it.
- The oysters must be of the very best.
Plating
Cookware for this recipe
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Saucepan
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Baking dish
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Grater
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Wooden spoon
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Slotted spoon
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Sieve