Tuesday, January 15, 2013

Clayton's Oyster Stew

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.

Let 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.

Cooked in this way, good oysters will never be tough and tasteless as is too often the case.

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