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A period dish

Oyster Stew

Oysters simmered in milk with butter and a little pepper, a warming supper in a bowl.

Serves 4

Oyster stew was a simple American dish, made from the liquor of the oysters and rich milk. It appeared on church supper tables and in the oyster houses of the eastern cities.

Ingredients

Meat & Poultry

  • 24 oysters

Dairy & Eggs

  • 3 cup milk
  • 3 tbsp butter

Spices & Seasoning

  • salt
  • black pepper

Method

  1. Warm the milk with the butter and a little of the oyster liquor, but do not let it boil.

  2. Add the oysters and cook gently just until their edges begin to curl.

  3. Season with salt and a generous grind of black pepper.

  4. Serve at once in bowls, with oyster crackers or toast.

View a published recipe at NYT Cooking (opens in a new tab)

Served at

The evening before independence · Philadelphia, Pennsylvania

Publius at table · New York, New York

The farewell dinner · Philadelphia, Pennsylvania