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| Stewed Oysters |
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3 dozen oysters Clean oysters, reserving their liquid. In a large pot, place oysters, 2 tablespoons of their liquid and 3 tbsp butter. Let oysters cook until edges begin to curl. Remove oysters from pan; add rest of liquid, onion, nutmeg, peppercorns, mace, wine and vinegar. Bring to a boil, reduce heat and simmer for 15 minutes. Return oysters to pan and warm. In a small skillet melt remaining butter, add to bread crumbs and stir. On a heated platter or a shallow bowl, arrange sippets. Spoon oysters and some of the liquid over the sippets and garnish with lemon slices and buttered bread crumbs. |
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