Stewed Oysters from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Take about four dozen large Oysters, drain in a colander. Mix one tablespoonful of flour and one of butter together. Put one pint of Oyster liquor on the fire and add the flour and butter blended. ...
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Ingredients
- 4 Dozen Large Oysters
- A Tablespoonful of Flour
- A Tablespoonful of Butter
- A Pint of Oyster Liquor
- A Pint of Rich Cream, or Milk
- Salt
- Pepper
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