Oyster Pot-pie
Ingredients
Directions
Make the stew
Scald a quart can of oysters in their own liquor; when it boils, skim out the oysters and set them aside in a warm place.
To the liquor add a pint of hot water; season well with salt and pepper, a generous piece of butter, thicken with flour and cold milk.
Bake and serve
Have ready nice light biscuit dough, rolled twice as thick as pie crust; cut out into inch squares, drop them into the boiling stew, cover closely, and cook forty minutes.
When taken up, stir the oysters into the juice and serve all together in one dish.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Oysters (in the method)
- Provide the main flavor and tender texture of the stew.
- Flour (in the method)
- Thickens the liquor into a smooth, body-rich stew.
- Butter (in the method)
- Adds richness and a rounded, savory flavor to the stew.
- Biscuit dough (in the method)
- Cooks in the stew to form soft, dumpling-like pieces that absorb the liquid.
- Milk (in the method)
- Adds creaminess and mild sweetness to the thickened stew.
The step that matters
Keep the stew at a boil while the dough cooks, and add the oysters at the end.. Boiling gently cooks the flour-thickened liquid and sets the dough, while oysters held back and stirred in last stay tender instead of turning rubbery from long cooking.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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