Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Oyster Stew.

1 gill of water.

1-1/2 pints of oysters.

1-1/2 pints of milk.

1-1/2 tablespoonfuls of butter.

1/4 teaspoonful of pepper.

Salt.

Put a strainer over a bowl and turn the oysters into it. Drain off all the liquor, and then pour one gill of water over the oysters. Pour this liquor into a stewpan, being careful not to turn in the sandy sediment. Place where it will heat slowly, being careful not to burn. When the liquor boils, skim it, and set back where it will keep hot. Meantime heat the milk to the boiling point in the double-boiler. Add the hot liquor, oysters, butter, salt, and pepper to the boiling milk. Boil up once, and serve immediately.