Oyster Stew from Phillis Pellman Good
Oyster stew brought a special variety to the soup menu in many Amish homes. Those persons who didn’t savor the oysters usually claimed to enjoy the flavorful broth! And it’s a tradition to add body to the stew’s thin milk base by stirring a handful or more of crushed crackers into each bowl.
Equipment
- Saucepan 2-quart
Ingrediënten
- 1 quart milk
- 1 pint stewing oysters
- 2 Tbsp. butter
- 1 tsp. salt
- dash of pepper
Instructies
- In a 2-quart saucepan heat milk to the boiling point.
- In a frying pan melt the butter and brown it.
- Drain the oysters; then add them one at a time to the browned butter.
- Cook for only 2–3 minutes.
- Add the salt and pepper.
- Add the oysters and butter to the hot milk and serve at once.
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