Stewed Oysters
- Oysters
- Oyster liquor
- Butter
- Flour
- Pepper
- Salt
Put the oysters in a shallow stew pan. As soon as the gills begin to open, pour off all the liquor. Continue to cook them, stirring all the time until done.
Thicken the liquor that was poured off with a lump of butter rubbed up with flour and season with pepper and salt. Pour the liquor hot to the point of boiling over the oysters.
The advantage of cooking the oysters this way is that the oysters become large and plump.
Thicken the liquor that was poured off with a lump of butter rubbed up with flour and season with pepper and salt. Pour the liquor hot to the point of boiling over the oysters.
The advantage of cooking the oysters this way is that the oysters become large and plump.
Submitted by Nov 1, 2009
15 min 30 min 45 min
15 min 30 min 45 min