Stewed oysters

Yield: 1 Servings

Measure Ingredient
24 Oysters
1 pint Fresh milk
2 tablespoons Butter

Place milk and oysters in separate pots. Heat oysters slowly. Bring milk to a boiling point. Just as milk reaches boil, add oysters.

Continue to cook until oysters are plump and edges curly. Add salt and pepper just before removing from the stove, to avoid curdling.

Source: FISHES AND FISHING IN LOUISIANA, pub. 1933 Recipe date: 01/17/33

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