Oysters, Stewed
INGREDIENTS for dish for 4 or 5 persons.-3 dozen oysters, 1 oz. of butter, flour, pint of cream; cayenne and salt to taste; 1 blade of pounded mace.
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 croûtons, or toasted sippets of bread. A small piece of lemonpeel boiled with the oyster-liquor, and taken out before the cream is added, will be found an improvement.
TIME.-Altogether 15 minutes.
SEASONABLE from September to April, "Pig, pudding and soup, the electrified group, With the flagon, pop under the sofa in haste." -INGOLDSBY. PANADA.
