Oyster Stew
The American oyster, to the thoughtful mind, presents itself almost as an object of veneration, and would among barbarous nations have altars raised to its honor; to the practical mind it is a mine of luxury, a very Golconda of epicurean wealth; raw broiled, baked, roasted, fried, stewed, or scolloped, it is the tit-bit of perfection, and in every mode may be varied extensively; it takes all flavors, and is delicious without any; it is improved by all sauces, and needs none. It accords with every other dish, or makes a dinner alone. The subject has never been half explored, much less exhausted.
A stew may be made with crackers or flour, with celery, cheese, or milk, and with or without sauces; but in every instance the juice must be separated from the oysters and well cooked before the latter are added, or they will be over-done, shrivelled, and ruined. The simplest mode is to put some pepper, salt, and butter in the juice, boil it five minutes, add the oysters, and cook for one minute longer.
Or you may add to the juice crackers pounded fine and rolled in butter, and some celery chopped fine, or a little cheese and Worcestershire or Harvey sauce; or you may put a table-spoonful of flour and as much butter in a cup, and having rubbed them together and added a little of the warm juice, may mix this slowly with the rest. This must all be done before the oysters are added; and where flour is used, care must be taken to mix it first with a small quantity of fluid, or it will lump. A dry stew, which is preferred by many, is made by cooking the oysters, from which the liquor has been carefully strained, in butter, salt, pepper, and sauce.