Oyster Stew
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 379. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 pint shucked oysters
- 1/2 teaspoon salt
- 2 cups milk
- 1 cup light cream
- Dash bottled hot pepper sauce
- Paprika
- Margarine or butter (optional)
Instructions
- In a medium saucepan combine the undrained oysters and salt. Cook over medium heat about 5 minutes or till oysters curl around the edges.
- Stir in milk, cream, and hot pepper sauce. Heat through. Season to taste. Sprinkle each serving with paprika; if desired, top with a pat of margarine or butter.
- Vegetable Oyster Stew: Prepare as above, except cook 1/2 cup shredded carrot and 1/2 cup finely chopped celery in 2 tablespoons margarine or butter about 3 minutes or till tender. Stir in 1 teaspoon Worcestershire sauce. Add vegetable mixture to oysters with milk.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Dad's oyster stew (3313678436).jpg" by Geoff Peters from Vancouver, BC, Canada; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Dad%27s_oyster_stew_(3313678436).jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.