Reference > Farmer's Cookbook > SOUPS > Oyster Stew
  Clam Bouillon Scallop Stew  
CONTENTS · BIBLIOGRAPHIC RECORD

Oyster Stew

1 quart oysters
1/4 cup butter
4 cups scalded milk
1/2 tablespoon salt
1/8 teaspoon pepper

Clean oysters by placing in a colander and pouring over them three-fourths cup cold water. Carefully pick over oysters, reserve liquor, and heat it to boiling-point; strain through double cheesecloth, add oysters, and cook until oysters are plump and edges begin to curl. Remove oysters with skimmer, and put in tureen with butter, salt, and pepper. Add oyster liquor strained a second time, and milk. Serve with oyster crackers.


CONTENTS · BIBLIOGRAPHIC RECORD
  Clam Bouillon Scallop Stew  
 
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