Oyster Potpie.
Scald one quart of oysters in their own liquor. When boiling take out
the oysters and keep them hot. Stir together a tablespoonful of butter
and two of flour, and moisten with cold milk. Add two small cups of
boiling water to the oyster liquor, season with salt and pepper, and
stir in the flour mixture, and let it cook until it thickens like cream.
Make a light biscuit dough and cut out with a thimble. Drop these into
the
boiling mixture, cover the saucepan and cook until the dough is
done. Put the oysters on a hot dish and pour biscuit balls and sauce
over them.
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