from Vanessa Query's blog, They Call Me Oystergirl
This was adapted, over several years, from a recipe from the 1906 Inglenook Cook Book.
- 1 dozen freshly-shucked oysters (separated from liquor)
- 1 or 2 medium shallots, sliced thin
- 1 or 2 cups milk or cream
- 1/4 cup hot water
- 1 or 2 tbsp butter
- salt and pepper to taste
Get the full oyster stew recipe here.