Recipe: Oyster Stew

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.

Oyster STEW
(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)

Recipe: Fish and Oyster Pie

Any remains of cold FISH, such as COD or haddock, 2 dozen Oysters, pepper and salt to taste, bread crumbs, sufficient for the quantity of FISH; ½ teaspoonful of grated nutmeg, 1 teaspoonful of finely chopped parsley.

Clear the FISH from the bones, and put a layer of it in a pie-dish, which sprinkle with pepper and salt; then a layer of bread crumbs, Oysters, nutmeg and chopped parsley. Repeat this till the dish is quite full. You may form a covering either of bread crumbs, which should be browned, or puff-paste, which should be cut off into long strips, and laid in cross-bars over the FISH, with a line of the paste first laid round the edge. Before putting on the top, pour in some made melted butter, or a little thin white Sauce, and the Oyster-liquor, and bake.

Time.—If of cooked FISH, ¼ hour; if made of fresh FISH and puff-paste, ¾ hour.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Oysters and Macaroni

Arrange two cups of cooked MACARONI and one pint of small Oysters in layers in a buttered baking dish; season each layer with salt and pepper, and dredge with flour; cover with Buttered Crumbs, and bake in a hot oven twenty minutes. One-fourth cup of grated cheese may be added.

Better Meals for Less Money, by Mary Green (Year 1909)

Recipe: Creamed Oysters

  • 1 pint small Oysters ¾ teaspoon salt
  • 2½ tablespoons butter ¼ teaspoon paprika
  • 5 tablespoons flour ¼ teaspoon celery salt
  • Milk

Cook Oysters in their own liquor until plump; drain, and measure the liquor; melt butter, add flour, and blend well; add Oyster liquor, and enough milk to make two cups; stir until smooth, add seasonings and Oysters, and serve on toast. Garnish with toast points and sliced pickles.

Better Meals for Less Money, by Mary Green (Year 1909)

Recipe: Oysters with Brown Sauce

  • 1 pint Oysters 1/8 teaspoon celery salt
  • 3 tablespoons bacon fat 1/8 teaspoon pepper
  • 5 tablespoons flour ¼ teaspoon kitchen bouquet
  • Stock or milk 1 teaspoon Worcestershire Sauce
  • ½ teaspoon salt

Cook Oysters until edges ruffle; drain, and save the liquor; melt bacon fat, add flour, and stir until brown; to[Pg 49] the Oyster liquor add enough milk or stock to make two cups; add to flour and fat, and stir until smooth; add seasonings and Oysters, stir until hot, and serve on toast or in Croustades (see No. 473) or Patty Shells (see No. 621).

Recipe: Broiled Oysters

Select large Oysters, season lightly with salt and pepper, dip in melted butter, and then in cracker crumbs. Place on a well-greased Oyster broiler, and broil about three or four minutes, turning often. Serve very hot with lemon butter.

Better Meals for Less Money, by Mary Green (Year 1909)

Recipe: Oyster Pie

A hundred large fresh Oysters, or more if small.

  • The yolks of six eggs boiled hard.
  • A large slice of stale-bread, grated.
  • A tea-spoonful of salt.
  • A table-spoonful of pepper.
  • A table-spoonful of mixed spice, nutmeg, mace and cinnamon.
  • Take a large round dish, butter it and spread a rich paste over the sides, and round the edge, but not at the bottom.

Salt Oysters will not do for pies. They should be fresh, and as large and fine as possible.

Drain off part of the liquor from the Oysters. Put them into a pan, and season them with pepper, salt and spice. Stir them well with the seasoning. Have ready the yolks of eggs, chopped fine, and the grated bread. Pour the Oysters (with as much of their liquor as you please) into the dish that has the paste in it. Strew over them the chopped egg and grated bread.

  • Roll out the lid of the pie, and put it on, crimping the edges handsomely.
  • Take a small sheet of paste, cut it into a square and roll it up.
  • Cut it with a sharp knife into the form of a double tulip.
  • Make a slit in the centre of the upper crust, and stick the tulip in it.
  • Cut out eight large leaves of paste, and lay them on the lid.
  • Bake the pie in a quick oven.

If you think the Oysters will be too much done by baking them in the crust, you can substitute for them pieces of bread, to keep up the lid of the pie.

Put the Oysters with their liquor and the seasoning, chopped egg, grated bread, &c. into a pan. Cover them closely, and let them just come to a boil, taking them off the fire, and stirring them frequently.

When the crust is baked, take the lid neatly off (loosening it round the edge with a knife) take out the pieces of bread, and put in the Oysters. Lay the lid on again very carefully.

For Oyster patties, the Oysters are prepared in the same manner.
They may be chopped if you choose. They must be put in small shells of puff-paste.

Seventy-Five Receipts for Pastry Cakes, and Sweetmeats, by Miss Leslie (Year 1832)