Beef Stewed With Oysters
Prepare two or three pounds of the best beef, by trimming off all the fat, and removing the bone. Lay in the bottom of the stew-pan a few bits of fresh butter rolled in flour. Then put in the meat, and sprinkle a little pepper over each piece. Have ready a quart of large fresh oysters. Strain the liquor to clear it from bits of the shell, and pour it over the meat in the stew-pan. Stew the meat in the oyster liquor till it is thoroughly cooked, skimming it well, and keeping it covered, except when skimming. Then add grated nutmeg, and a few blades of mace. Lastly, put in the oysters, and let them remain in just long enough to plump, which will be in a few minutes. If cooked too much oysters always shrivel, and become hard and tough. When all is done, serve up the whole in one dish.
In the same manner clams may be stewed with beef. Never put any salt where there are clams. They are quite salt enough in themselves.