Oyster Stew

Looking at Cooking with Mildred Swift

  • 1 clove garlic, peeled
  • 1/2 onion, peeled
  • 1 cup butter or oleo
  • 1 quart raw oysters and liquid
  • 2 tablespoons flour
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • 2 tablespoons water
  • 1 quart milk, scalded
  • 1 teaspoon Worcestershire Sauce°
  • Dash mace

Preheat electric fryer or chafing dish to 175 degrees. Rub inside with garlic and onion. Remove. Melt butter; add oysters and liquid. Blend flour, salt, pepper, and water into smooth paste. Add to oysters. Simmer until edges of oysters just begin to curl. Add scalded milk, Worcestershire Sauce°, and mace. Serve piping hot with crackers. The versatile electric fryer makes a perfect chafing dish, and the low even temperature keeps the stew just right for serving right from the table. (Some people like half thin cream and half milk, instead of all milk.)


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