Cookbook:Stewed Oysters

Cookbook | Ingredients | Recipes | Seafood | Oyster

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

Variation I

Ingredients

• 2 dozen (24 ea.) raw, whole oysters
• 2 oz (55 g) butter
• ¼ cup cream
• ¼ tsp mace
• 2 bay leaves
• Salt, black pepper, and nutmeg, to taste

Procedure

1. Shuck the oysters, saving any liquid in the oyster.
2. Put your oysters with all their liquid into a saucepan; add the butter, salt, black pepper, mace, and bay leaves.
3. Bring to a simmer for 5 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.

Variation II

Ingredients

• 24 ea. raw, whole oysters
• 1 tbsp butter
• 1 tbsp flour
• ¼ cup cream
• Salt, mace, and pepper, to taste

Procedure

1. Shuck the oysters and save 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. Serve as soon as they are taken off the fire.

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