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The ling stew recipe was quickly adapted for oysters." The basic southern oyster stew is made with milk and cream. Oyster stew is often served with oyster crackers, and that may be the origin of the cracker's name. Oyster stew is also a popular dish in Gambian cuisine. Oysters in The Gambia are grown on mangrove roots in swamps.
Thomas Downing (c. 1791–1866) was an American restaurateur and abolitionist active in New York City during the Victorian era who was nicknamed the "New York Oyster King". He was one of the wealthiest people in New York City at the time of his death, though he spent his life being prohibited from acquiring U.S. citizenship until the Civil ...
This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.
Mutton, beef, veal or other meat; green vegetables; root vegetables. Hodge-podge or hotch potch (variously capitalised and hyphenated) is a soup or stew, usually based on diced mutton or other meat, with green and root vegetables. It is familiar in different versions in Britain and North America and is particularly associated with Scotland.
Lightly butter a 13-by-9-inch baking dish. Transfer the stuffing into the baking dish, dot with a few teaspoons of butter and sprinkle with the chopped up roasted chestnuts. Turn the oven down to ...
Steak and oyster pie; Oyster stew This page was last edited on 27 March 2022, at 13:01 (UTC). Text is available under the Creative Commons Attribution ...
Oysters Rockefeller consists of oysters on the half-shell that have been topped with a rich sauce of butter, parsley and other green herbs, and bread crumbs, then baked or broiled. Lemon wedges are the typical garnish. The original sauce may or may not include spinach, a popular shortcut for achieving the dish's signature bright green color.
Publication date. December, 1908. "The Third Ingredient" is a short story by O. Henry, notable for its ironic take on the "Stone Soup" theme. The story was originally published in the December 1908 issue of Everybody's Magazine with illustrations by Frederic Dorr Steele. [1] The next year it was included in O. Henry's collection Options.
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