(Boston Cooking-School Cook Book, 1896)
1 quart oysters.
4 cups milk.
1 slice onion.
2 stalks celery.
2 blades mace.
Sprig of parsley.
Bit of bay leaf.
1/3 cup butter.
1/3 cup flour.
Salt and pepper.
Clean and pick over oysters as for Oyster Stew; reserve liquor, add oysters slightly chopped, and heat slowly to boiling point.
Strain through cheese cloth, reheat liquor, and thicken with butter and flour cooked together.
Scald milk with onion, celery, mace, parsley, and bay leaf; remove seasonings, and add to oyster liquor. Season with salt and pepper.
Classic Seafood Recipes & Fish Recipes
SEAFOOD SOUPS, CHOWDERS, BISQUES and GUMBOS
Culinary Arts and
From Amateur & Basic Cooking Classes to Professional Chef Training and Degree Programs - you will find them all here!
Please feel free to link to any pages of SeafoodFish.com from your website.
For permission to use any of this content please E-mail: email@example.com
Original material copyright © 1990 - 2017 James T. Ehler unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.