From Clayton's Quaker Cookbook
In my long experience I have found that the best way to stew
oysters, is, after having saved all the juice of the oysters, to put
it in a stew pan with a little boiling water, and a good lump of
butter worked in a little flour, adding pepper and salt.
these boil for two minutes, or long enough to cook the flour;
then put in the oysters, and the moment the stew boils up again
add a little sweet cream or country milk, and when it boils the
stew is cooked and should be set away from a hot fire.
in this way, good oysters will never be tough and tasteless as is
too often the case.
A Plain French Omelet
1 year ago