If an extremely nutritious way of preparing Oysters is desired, Oyster stew should be selected. This is perhaps the simplest way in which to cook Oysters, and yet care must be exercised in making this dish, for the Oysters should not be cooked too long and the milk, which must be brought to the boiling point, should not be allowed to burn. Oyster stew makes an excellent dish for lunch. It should not be served as the first course of a heavy meal because of the large amount of nutriment it contains.
(Sufficient to Serve Six)
- 1 qt. Oysters
- 1 qt. milk
- 2 Tb. butter
- 1 tsp. salt
- 1/8 tsp. pepper
Pour 1 cupful of water over the Oysters, look them over carefully, and remove any pieces of shell that may cling to the Oysters, making sure that any particles of sand are washed off. Heat this liquid to the boiling point and then strain it through a cloth. Put the milk on the fire to heat, and when hot, add the butter, salt, and pepper, and strained liquid. After the whole mixture has come to the boiling point, pour in the Oysters and cook until they look plump and the edges begin to curl. Remove from the heat and serve with crisp crackers.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)