To Stew Oysters

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

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  • Small plump oysters, 1 pint: their own liquor: brought slowly to the point of simmering.
  • Cream, ¼


A pint of small plump oysters will be sufficient for a quite moderate-sized dish, but twice as many will be required for a large one. Let them be very carefully opened, and not mangled in the slightest degree; wash them free from grit in their own strained liquor, lay them into a very cle