"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Watson Oyster Stew, by Nancy Watson, is from The McCormick Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 tbsp flour 1 1/2 tsp salt dash pepper 2 tbsp water 1 pt oysters 1 qt scalded milk
Combine flour, salt and pepper; stir into oysters and their juice. Blend to smooth paste. Simmer over very low heat until edges curl. Then pour into scalded milk. Pour oysters into bowl with spoon to prevent splashing. Let stand 15 min to improve flavor.
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