French Stewed Oysters
From Mrs. Owen's Illinois cook book (1871).
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A historical recipe
Mrs. Owen's Illinois cook book, by Owen, T. J. V., Mrs. [from old catalog] (1871).
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 large oysters in their own liquor;
- strain the liquor into a stew pan, putting the oysters into a pan of cold water;
- season the liquor with a half pint of sherry or madeira, the juice of two lemons, and a little mace.
- Boil this liquor, and skim and stir it well ;
- when it comes to a boil, put in the oysters well drained, let them get heated through, but do not boil them.
- Many people consider this the nicest way of stewing oysters.
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