Oyster Stew

From a

1907

cook book

"""""""""""

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1 Qt. Oysters

1 Qt. Milk

4 Tbsp. Butter

some Salt

some Pepper

4 Tbsp. Cracker Crumbs, ~ (optional)

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Drain Oysters from Liquor;

heat liquor to boiling point. Skim.

Scald the Milk in a double boiler;

add Liquor and Oysters to Milk.

Cook until edges of the Oysters shrivel.

Add the Butter, Salt & Pepper.

Serve at once.

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If Cracker Crumbs are used,

combine the Butter and Cracker Crumbs...

then add to Oyster Mixture.

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Note:

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Oysters and Oyster Liquor must not be added

to the Milk until just before serving,

as the Mixture is apt to curdle if

the Oysters are allowed to stand in the Milk.

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