Lunch
Oyster Gumbo
A turn-of-the-century lunch recipe featuring oysters, with the original instructions and source page intact.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 1 pint oysters
- 4 cups Fish Stock
- ¼ cup butter
- 1 tablespoon chopped onion
- ½ can okra
- ⅓ can tomatoes
- Salt
- Pepper
Make it happen
Directions
- 1
Clean, pick over, and parboil oysters; drain, and add oyster liquor to Fish Stock. Cook onion five minutes in one-half the butter; add to stock. Then add okra, tomatoes heated and drained from some of their liquor, oysters, and remaining butter. Season with salt and pepper.
- 2
Fish Stock is the liquor obtained by covering the head, tail, skin, bones, and small quantity of flesh adhering to bones of fish, with cold water, bringing slowly to boiling-point, simmering thirty minutes, and straining.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.