Maritime
Oyster Stew
Aida Boyer McAnn — The New Brunswick Cook Book (1938)Fresh New Brunswick oysters gently heated in their own liquor with butter and milk or cream — a simple, restorative stew that requires restraint above all else. The 1938 cookbook insists: never cook oysters, merely heat them through.
Ingredients
- 1 quart oysters
- 1 quart liquid (oyster liquor and milk or cream)
- ¾ cup butter
- Salt and pepper (black and red mixed)
- Paprika for garnish
- Oyster crackers, in the stew or served separately
Instructions
- Heat the milk or cream and oyster liquor together in a double boiler.
- Heat the oysters separately in their own liquor.
- Add the melted butter to the heated liquid and heat thoroughly.
- Never cook oysters — heating through is all they can take. Combine and serve immediately, garnished with paprika.