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📝 Description
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🥘 Ingredients
1 pint of oysters, 1 oz. of butter, flour, 1/3 pint of cream; cayenne and salt to taste; 1 blade of pounded mace.
👨🍳 Method
Scald the oysters in their own liquor, take them out, beard them, and strain the liquor; put the butter into a stewpan, dredge in sufficient flour to dry it up, add the oyster-liquor and mace, and stir it over a sharp fire with a wooden spoon; when it comes to a boil, add the cream, oysters, and seasoning. Let all simmer for 1 or 2 minutes, but not longer, or the oysters would harden. Serve on a hot dish, and garnish with croutons, or toasted sippets of bread. A small piece of lemon-peel boiled with the oyster-liquor, and taken out before the cream is added, will be found an improvement.
📜 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 recipe for stewed oysters, expecting a simple dish, but was delighted to find a symphony of subtle flavors. The key, I discovered, was the blade of pounded mace, which lent an aromatic, slightly warm note that I'd never associated with oysters before. It was a pleasant surprise, like finding an old friend in a familiar place. This recipe is perfect for the weeknight cook seeking a quick, elegant dish. The process is straightforward, and the results are far more impressive than the effort involved. I recommend serving it with a crisp white wine and some crusty bread to soak up the creamy sauce. The lemon peel addition, while not strictly necessary, does brighten the dish nicely. Next time, I might experiment with a splash of sherry for added depth.
