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Stewed Oysters
Mary Eaton, Bungay, Suffolk, 1823
Preparation info
- Difficulty
Easy
Appears in
Published 1932
Ingredients
- Oysters; mace, a bit
- lemon peel
- pepper, a few white ones
- butter and flour
- cream
Method
- Open the oyster shells.
- Separate the liquor from the oysters.
- Beard them.
- Strain the liquor into a stewpan, add the oysters, a bit of mace, lemon peel, and a few white peppers.
- Simmer them very gently for 5 minutes, strain, take out the lemon peel, peppers and mace, return them and the liquor to the stewpan; put in