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📝 Description
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🥘 Ingredients
3 dozen oysters, 1/2 pint of melted butter, made with milk, No. 380.
👨🍳 Method
Open the oysters carefully, and save their liquor; strain it into a clean saucepan (a lined one is best), put in the oysters, and let them just come to the boiling-point, when they should look plump. Take them off the fire immediately, and put the whole into a basin. Strain the liquor from them, mix with it sufficient milk to make 1/2 pint altogether, and follow the directions of No. 380. When the melted butter is ready and very smooth, put in the oysters, which should be previously bearded, if you wish the sauce to be really nice. Set it by the side of the fire to get thoroughly hot, _but do not allow it to boil_, or the oysters will immediately harden. Using cream instead of milk makes this sauce extremely delicious. When liked, add a seasoning of cayenne, or anchovy sauce; but, as we have before stated, a plain sauce _should_ be plain, and not be overpowered by highly-flavoured essences; therefore we recommend that the above directions be implicitly followed, and no seasoning added.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this vintage oyster stew recipe last night, hoping to impress the kids with something new and fancy. I was surprised by how much they loved the plump, tender oysters — I found the key was to heat them gently, just as the recipe instructed. This dish is perfect for the weeknight cook who wants to elevate their seafood game without spending hours in the kitchen. I served it with crusty bread to soak up the rich, creamy sauce — using cream instead of milk, as suggested, made all the difference. Next time, I might sneak in a touch of cayenne for a little kick, but I appreciate the simplicity of the original recipe. The kids were delighted, and I was too, to have a sophisticated dinner on the table in under 30 minutes.
