Catholic Recipe: Cream Oyster Stew
For the American family and the friends who gather Christmas Eve, either before or after midnight Mass in the churches, to trim the tree of Christmas, we suggest American refreshments of a piping hot oyster stew.
DIRECTIONS
Drain the oysters, reserving the liquor. Heat 2 tablespoons of butter, add the oysters, and cook until the edges begin to curl. Add the oyster liquor and bring to the boiling point. Add the scalded cream and season with salt and pepper. Serve in a bowl, topped with the remaining butter and dusted with paprika, and with oyster crackers on the side. Multiply this recipe by the number of portions desired.
Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
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