OYSTER STEW
Soups
Ingredients
Directions
about 1 quart
1 pint oysters (stewing size)
1 quart milk
2 tablespoons flour
1/4 cup butter
salt and pepper, to taste
few drops of hot sauce (optional)
In large saucepan, scald milk (do not boil).
In small saucepan, heat oysters and flour (hot sauce if used) until oysters begin to curl. Pour oysters into milk. Add butter, salt and pepper. Cover and let stand 15 minutes or more. Reheat to serve if necessary. Serve with small oysterette crackers.
TIP: If your soup is too salty, grate a raw potato and add it to the soup. The potato will absorb the salt.
Hawthorne Family Cookbook
1 pint oysters (stewing size)
1 quart milk
2 tablespoons flour
1/4 cup butter
salt and pepper, to taste
few drops of hot sauce (optional)
In large saucepan, scald milk (do not boil).
In small saucepan, heat oysters and flour (hot sauce if used) until oysters begin to curl. Pour oysters into milk. Add butter, salt and pepper. Cover and let stand 15 minutes or more. Reheat to serve if necessary. Serve with small oysterette crackers.
TIP: If your soup is too salty, grate a raw potato and add it to the soup. The potato will absorb the salt.
Hawthorne Family Cookbook
Source: PDF page 55
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