1871 Barkeeper's ready reference

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OYSTER STEW, (FRENCH.) (For four persons) Take four dozen nice Oysters, wash them clean. Put them into cold water. Take the juice and pour into J pint white wine, (sherry,) and juice of two lemons, (no skin,) and grate on a little nutmeg. When it comes to a boil, drain the oysters out of the water and put them to the stew. Tal^e off immediately, and serve on toast bread at once. This is an excellent dish, and gives general satisfaction.