Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoonfuls of milk
- an ounce of butter in a stewpan
Directions
Large oysters will do for stewing. Stew a couple of dozen in their own liquor. When coming to a boil, skim well, take them up, beard them, strain the liquor through a sieve, and lay the oysters on a dish. Put an ounce of butter in a stewpan; when melted, put to it as much flour as will dry it up, the liquor of the oysters, 3 tablespoonfuls of milk or cream, a little white pepper, salt, a little catsup, chopped parsley, grated lemon peel and juice. Let it boil up for a couple of minutes till it is smooth, then take it off the fire, put in the oysters, and let them get warm. Line the sides and bottom of a hash-dish with bread sippets and pour your oysters and sauce into it.