Читать книгу Breakfast, Luncheon and Tea - Marion Harland - Страница 76

Table of Contents

1 quart of oysters.

1 cup of milk.

Salt very slightly, and pepper to taste.

1 great spoonful butter.

Drain the liquor from the oysters into a saucepan and heat to a boil. At the same time, put on the milk to heat in another vessel set within a pot or pan of boiling water. When the liquor in the saucepan boils up, put in the oysters and stew until they begin to ruffle or crimp at the edges. Stir in the butter, and when this is quite dissolved, turn the stew into a tureen. Add the milk immediately (which should be boiling hot), cover closely, and send to table. Send around pickles, or olives, and crackers with them. There is no danger, when oysters are stewed in this way, of the milk curdling.