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Classic
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page 28
OYSTERS STEWED WITH CHAMPAGNE
Put into a silver chafing dish a quarter of a pound of butter; lay in a quart of
oysters; strew over them grated bread which has been toasted, beaten and sifted,
some cut parsley and a little pepper and salt; cover the top with bits of butter
cut thin; pour on a pint of champagne, cover and cook. This may be done in a pan
or oven.
OYSTERS STEWED WITH MILK
Take a pint of fine oysters, one-half pint of their own liquor and a half a pint
of milk; boil the liquor, take off the scum; put in a quarter of a pound of
butter, pepper and salt to taste, and serve crackers and dressed celery with
them.
STEWED OYSTERS ON TOAST
Take the oysters from their liquor, let it settle; then strain and add some
whole pepper, two blades of mace, and three cloves, and put over a moderate fire
in a block-tin covered sauce-pan; mix a little flour with a piece of butter, as
large as a hen's egg for two dozen oysters, and stir in the boiling liquor;
remove any scum which may rise, then put in the oysters and let them cook for
five minutes. Line a hot oyster dish with toasted, well-buttered bread, and pour
over it the boiling oysters. Only rich juicy oysters will stew to advantage.
Milk is always an improvement, but in this recipe it can be dispensed with; if,
however, it is convenient pour in a half a pint just as the oysters are put in
to boil, as earlier it might curdle.
OYSTER TOAST
A nice little dish for a luncheon or a late supper. Scald a quart of oysters in
their own liquor, take them
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