Taste from the past – Creamed Oysters 1897 version

Creamed Oysters

Recipe from 1897

Drain 50 oysters: wash by pouring gradually over them a pitcher of cold water; put them in a saucepan stir carefully until they reach the boiling point; drain again, this time saving the liquor.

Measure, and add to the liquor thus obtained sufficient milk to make one pint. Put two tablespoonfuls of butter and two of flour in a saucepan; add the oyster liquor and milk, and stir constantly until boiling, then add a teaspoonful of salt, a quarter of a teaspoonful of pepper, and the oysters. Heat gradually and serve.

By adding the yolks of two eggs just before taking the oysters from the fire and a tablespoonful of chopped parsley after they have been dished, you may have a fricassee of oysters which may be served on toast or the plate may be garnished with squares of toast. (Ladies Home Journal)


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