The Hungry Canary

1990 Christmas Recipe Collection

Rich Oyster Stew

Original community recipe submitted by June Guard.

Jump to Ingredients

Gather

Ingredients

  • 2 cups milk
  • 2 cups cream
  • 1½ pints oysters, drained; liquid reserved
  • ½ cup butter
  • 2 teaspoons salt
  • ⅛ teaspoon pepper

Prepare

Directions

  1. Scald the milk and cream, heating just below a boil.
  2. Drain oysters and reserve their liquid.
  3. Melt butter in a pan; add oysters and reserved liquid.
  4. Simmer about 3 minutes, until oysters are plump and edges curl.
  5. Add oysters and their liquid to the hot milk and cream. Season with salt and pepper and serve hot.

Kitchen Notes

Original yield: six servings. Original amounts retained. Avoid prolonged boiling after adding oysters.

Original Source

Submitted by June Guard, Old Fashioned Christmas Recipes, Timesaver Shopping Guide, December 11, 1990, page 7. Mother's cookbook collection.