Stewed Oysters

Photo by muckster

Oyster Stew...

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Oysters are sometimes regarded as a symbol of misery. Perhaps this is due to the fact that you can acquire hepatitis from eating raw oysters. (A business associate of ours did just that some years ago). So avoid the raw oysters, and perhaps try one of these recipes instead? Once again, no guarantees are offered. But, try to be certain of the source and quality of your oysters. Please verify that they are uncontaminated.

Liquor from two quarts of oysters, one teacupful of hot water, salt, pepper, two tablespoonfuls of butter, one cupful of milk. Drain the liquor from two quarts of firm plump oysters; mix it with a small teacupful of hot water, add a little salt and pepper, and set over the fire in a saucepan. Let it boil up once, put in the oysters, let them boil for five minutes or less - not more. When they "ruffle", add two tablespoonfuls of butter. The instant it is melted and well stirred in, put in a large cupful of boiling milk, and take the saucepan from the fire. Serve with oyster or cream biscuits, as soon as possible. Oysters become tough and tasteless when cooked too much, or left to stand too long, after they are withdrawn from the fire.