Delicious Oyster Recipes

OYSTER STEW

2 tablespoons all purpose flour
1 1/2 teaspoon salt
1 teaspoon Worcestershire sauce
Dash hot sauce
1 pint shucked oysters not drained
1/4 cup butter
1 quart milk, scalded

Blend flour, seasonings and 2 tablespoons water in a 3 quart soup kettle.
Add undrained oysters and butter. Simmer over very low heat 3 to 4 minutes till edges of oysters curl, stirring gently. Add hot milk; remove from heat and cover. Let stand 15 minutes. Reheat briefly. Top each serving with a pat of butter. Serves 4 or 5

OYSTER STEW #2

1 pint oysters
Milk
¼ cup butter
2 medium onions, thinly sliced
1 clove garlic, quartered
1 stalk celery, sliced
1 sprig fresh parsley, chopped
1/8 teaspoon dried thyme leaves
2 cups milk
1 cup whipping cream
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon Worcestershire sauce
1/8 teaspoon hot sauce

Drain oysters reserving liquid; Add milk if necessary to oyster liquid to make one cup. Set aside.

Melt butter in a Dutch oven; add onion, celery, garlic, parsley, and thyme. Cover and cook over medium heat about 10 minutes or until onion is tender; stir occasionally.

To vegetable mixture, gradually add 2 cups milk, cream, and reserved oyster liquid, stirring constantly. Heat thoroughly, do not boil.

Add oysters to stew; simmer 5 to 8 minutes or until edges of oysters curl. Stir in remaining ingredients. Yield: about 9 cups.

OYSTER TOAST

Select fifteen plump oysters; chop them fine, and add salt, pepper, and
a suspicion of nutmeg. Beat up the yolks of two eggs with a half cup of cream; whisk this into the simmering oysters. When set, pour over slices of buttered toast.

CURRY OF OYSTERS

Put an ounce of butter in a pan; add to it a teaspoon of curry powder,
and water enough to prevent burning. Put fifteen oysters in just water enough to cover them, simmer three minutes, and drain; thicken the broth with a teaspoon of flour, salt to taste, stir this into the curry; add the oysters, simmer a moment, and serve with boiled rice.

Kumamoto Oysters - $
From: All Fresh Seafood

OYSTER AND CANNED SALMON PIE

One pound of canned salmon
One pint of oysters
half a pint of oyster liquid
Butter
Flour

Cover the bottom of the dish with neat pieces of the salmon,
season with salt and pepper and an ounce of butter rolled in flour, add a few oysters, and so on until the ingredients are used. Pour in the liquid of both, and cover the top with pie crust. Bake in a moderate oven. There should be liquid enough to have the ingredients moist when served.

Long Island Bluepoint Oysters -
From: All Fresh Seafood

SCALLOPED OYSTERS

Put two tablespoons of butter in the bottom of a baking dish
divided into little pieces.
Add a layer of raw oysters, and cover them with bread-crumbs.
Add salt and pepper to taste.
Add another layer of oysters, and so on until the dish is full, the top layer to be crumbs, and between each layer there should be a small amount of butter.
Moisten the ingredients with a liberal quantity of oyster liquid, put small butter pats on top of the dish, and bake to a delicate brown color.

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