Difference between revisions of "Stewed Oysters"
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{{cookwork|Page should be split}} | {{cookwork|Page should be split}} | ||
| − | + | | [[Oyster|Oyster]] | |
There are several ways to '''stew oysters'''. Two recipes are given below. | There are several ways to '''stew oysters'''. Two recipes are given below. | ||
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==Recipe 1== | ==Recipe 1== | ||
===Ingredients=== | ===Ingredients=== | ||
| − | *Two dozen (24) raw [[ | + | *Two dozen (24) raw [[Oyster|oyster]]s |
| − | *2 ounces [[ | + | *2 ounces [[Butter|butter]] |
| − | *1/4 cup [[ | + | *1/4 cup [[Cream|cream]] |
| − | *1/4 teaspoon [[ | + | *1/4 teaspoon [[Mace|mace]] |
| − | *2 [[ | + | *2 [[Bay Leaf|bay leaves]] |
| − | *[[ | + | *[[Salt|salt]], [[pepper|black pepper]], [[Nutmeg|nutmeg]], to taste. |
===Procedure=== | ===Procedure=== | ||
#If you are using fresh, live oysters, shuck them, saving any liquid in the oyster. | #If you are using fresh, live oysters, shuck them, saving any liquid in the oyster. | ||
| − | #Put your oysters with all their liquor into a [[ | + | #Put your oysters with all their liquor into a [[Saucepan|saucepan]]; add the butter, salt, black pepper, mace, and bay leaves |
#Bring to a simmer for five minutes. Add the cream and shake all well together while heating through. | #Bring to a simmer for five minutes. Add the cream and shake all well together while heating through. | ||
#Pour onto a plate or platter, grating a little fresh nutmeg on each oyster as it lies in the sauce. | #Pour onto a plate or platter, grating a little fresh nutmeg on each oyster as it lies in the sauce. | ||
| Line 25: | Line 25: | ||
*1/4 cup cream | *1/4 cup cream | ||
*1 tablespoon butter | *1 tablespoon butter | ||
| − | *1 tablespoon [[ | + | *1 tablespoon [[Flour|flour]] |
*salt, mace, and pepper, to taste | *salt, mace, and pepper, to taste | ||
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{{Household Cyclopedia}} | {{Household Cyclopedia}} | ||
| − | [[Category:Oyster | + | [[Category:Oyster Recipes|Stewed Oysters]] |
| − | [[Category:Stew | + | [[Category:Stew Recipes|{{PAGENAME}}]] |
Latest revision as of 16:57, 11 July 2012
| This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements. The following reason was given: Page should be split |
| Oyster
There are several ways to stew oysters. Two recipes are given below.
Contents
Recipe 1
Ingredients
- Two dozen (24) raw oysters
- 2 ounces butter
- 1/4 cup cream
- 1/4 teaspoon mace
- 2 bay leaves
- salt, black pepper, nutmeg, to taste.
Procedure
- If you are using fresh, live oysters, shuck them, saving any liquid in the oyster.
- Put your oysters with all their liquor into a saucepan; add the butter, salt, black pepper, mace, and bay leaves
- Bring to a simmer for five minutes. Add the cream and shake all well together while heating through.
- Pour onto a plate or platter, grating a little fresh nutmeg on each oyster as it lies in the sauce.
Stewed Oysters, Recipe 2
Ingredients
- 24 raw oysters
- 1/4 cup cream
- 1 tablespoon butter
- 1 tablespoon flour
- salt, mace, and pepper, to taste
Procedure
- If using live oysters, shuck the oysters and save with the liquid in the shell.
- Beat the butter smooth with the flour.
- 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.
- They should be served as soon as they are taken off the fire.
The information in this module was taken from the public domain 1881 Household Cyclopedia and modernized by Wikibooks editors.
