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Oyster Stew
1 pt Oysters and liquor 2 c Milk, scalded 1 T Butter 1 x Salt & pepper 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. |
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