Mrs. Frederick H. Middleton, Hudson, MA.- She writes: "One cold October afternoon in Cape Cod Bay my uncle's boat broke down. He found himself stranded on a small island where the lighthouse keeper invited him to supper and made a stew with the famous Cotuit Oyster. One of his favorite dishes was oyster stew, but he had never tasted stew as good as this before. the result was when he finally reached home he had this lighthouse keeper's recipe tucked safely away in his pocket. Since that day our family has made this.
How to Make Oyster Stew
- Heat to boiling point the quart of rich milk but ~DO NOT BOIL
- Put one quart large cape oysters in saucepan.
- Add to oysters the butter, salt, pepper and paprika.
Cook until oysters are plump. Mix the hot milk and the oysters. Serve at once.
Cream substituted for part of the milk will make the stew even more delicious.