| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dutch | Penndutch, Stews | 1 | Servings |
INGREDIENTS
| 1 | pt | Oysters and liquor |
| 2 | c | Milk, scalded |
| 1 | tb | Butter |
| Salt & pepper |
INSTRUCTIONS
Heat the oysters in their liquor about 5 minutes until the edges curl. Skim off the top. Combine oysters and liquor with the scalded milk, add the butter and the seasoning to taste. Serve immediately. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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