CookEat Recipe
Boston Oyster Stew
Creamy oyster stew with celery, served with freshly prepared toast.
Method
Steps
Step 1
Keep the live oysters and the extra fresh strained oyster liquor at 4°C or below until preparation. Scrub and shuck the thirty-six large oysters, keeping their meat and all the liquid released. Strain this reserved liquid to remove shell fragments.
Step 2
Put the oysters and their reserved liquor into a saucepan. Add the separate pint of fresh strained oyster liquor, one pint of water, four cleaned celery branches, one teaspoon of salt and two saltspoons of cayenne. Bring to a boil and cook for about five minutes as a guide, continuing as needed until the oysters are fully cooked and their thickest flesh reaches 74°C.
Step 3
Remove the celery and skim the surface. Stir in one pint of hot pasteurized milk, one gill of plain unwhipped pasteurized dairy cream and one ounce of butter. Heat gently until hot, stirring. Meanwhile, toast the six bread slices plain in a suitable toaster until crisp and golden.
Step 4
Pour the hot stew into a warmed soup tureen and serve promptly, with the six freshly prepared toasts separately.
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