(Boston Cooking-School Cook Book, 1896)
Clean oysters by placing in a colander and pouring over them three-fourths cup cold water.
Carefully pick over oysters, reserve liquor, and heat it to boiling point; strain through double cheese cloth, add oysters, and cook until oysters are plump and edges begin to curl.
Remove oysters with skimmer, and put in tureen with butter, salt, and pepper.
Add oyster liquor, strained a second time, and milk. Serve with oyster crackers.
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.