Stewed Oysters
A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).
A historical recipe
Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
This recipe is known as French, but other nations also prepare similar recipes.
Credit
From Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients 2 ingredients
Method
- Large oysters will do for stewing.
- Stew a couple of dozen in their own liquor.
- When coming to a boil, skim well, take them up, beard them, strain the liquor through a sieve, and lay the oysters on a dish.
- Put an ounce of butter in a stewpan;
- when melted, put to it as much flour as will dry it up, the liquor of the oysters, 3 tablespoonfuls of milk or cream, a little white pepper, salt, a little catsup, chopped parsley, grated lemon peel and juice.
- Let it boil up for a couple of minutes till it is smooth, then take it off the fire, put in the oysters, and let them get warm.
- Line the sides and bottom of a hash-dish with bread sippets and pour your oysters and sauce into it.
Plating
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