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Oysters To Stew

(Fish.) - (The Lady's Own Cookery Book)







Take a quart of large oysters; strain the liquor from them through a

sieve; wash them well, and take off the beards. Put them in a stewpan,

and drain the liquor from the settlings. Add to the oysters a quarter of

a pound of butter mixed with flour and a gill of white wine, and grate

in a little nutmeg with a gill of cream. Keep them stirred till they

are quite thick and smooth. Lay sippets at the bottom of the dish; pour

in your oysters, and lay fried sippets all round.











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