Oysters, Broiled. — Take a dozen large
oysters, dry them in a soft cloth, and dip them
into beaten egg, and afterwards into finely-
grated bread-crumbs. Rub the bars of a double
wire gridiron with a little butter, place the
oysters upon it, and broil them over a clear,
but not fierce fire. AVhen one side is done,
turn them upon the other. Put a small lump
of fresh butter upon a hot dish, lay the
oysters upon it, sprinkle a little pepper over
them, and serve. Time to broil, one or two
minutes. Probable cost. Is. 6d. to 3s. per
dozen. Sufficient for one or two persons.
Oysters Broiled in their Shells.—
Take a dozen oysters✪ Oysters, Boiled, open them, and leave
them in the deep shell. Place a little butter
upon each, with a pinch of salt and cayenne,
and half a tea-spoonful of lemon-juice. Put
the shells on the gridiron, over a clear but not
fierce iire, and broil them for three minutes.
Serve them neatly arranged on a folded napkin.
If preferred, the oysters may be boarded, and
warmed for a minute or two in a stewpan,
with an ounce of butter and a table-spoonful of
chopped parsley, before they are put into the
sheUs, or the shells may be washed, and laid
closed upon the gridu-on, the deep side to the
fire. When the shells open wide, the oysters
are done enough. Serve with bread and butter.
Probable cost. Is. 6d. to 3s. per dozen. Suffi-
cient for one or two persons.
Oysters Browned in their own
Gravy. — Take a dozen plimip, juicy oysters
of medium size. As they are opened, care-
fully pour the gravy into a cup. Beard the
oysters, sprinkle a little pepper and salt over
them, and dip each one separately into the yolk
of an egg, which has been mixed smoothly
with a tea-spoonful of flour. Brown them in
a saucepan with a little clarified butter, lift
them out, mix their gravy with the butter, and
thicken it with half a tea-spoonful of flour.
Simmer gently for two or throe minutes, stir
in the browned oysters, let them get hot, then
serve them on toasted bread in a hot dish.
Time, altogether, about a quarter of an hour.
Probable cost. Is. 6d. to 3s. per dozen. Suffi-
cient for one or two persons.
Oysters, Calf's Head with {see Calf's
Head).
Oysters, Cold. — Oysters are never so
excellent as when they are eaten uncooked, if
only they are quite fresh, and newly opened.
Brown bread and butter is usually served with
them, and either lemon- juice or vinegar and
pepper ; but the true lover of oysters prefers
them with nothing but their own gravy. Pro-
bable cost. Is. 6d. to 3s. per dozen.
Oysters, Croquettes of. — Take a dozen
plump juicy oysters. Put them in a saucepan
over a gentle iire for a minute or two to harden
them, then beard them, and cut each one into
six or eight pieces. Mix an ounce of butter
smoothly in a stewpan with half an ounce of
flour, add the juice of the oysters, a pinch of
cayenne, a tea-spoonful of ancho\'y sauce, a grate
✪ Oysters Browned in their own Gravy
Page 1061 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Oysters, Broiled. — Take a dozen large oysters, dry them in a soft cloth, and dip them into beaten egg, and afterwards into finelygrated bread-crumbs. Rub the bars of a double wire gridiron with a little butter, place the oysters upon it, and broil them over a clear, but not fierce fire. When one side is done, turn them upon the other. Put a small lump of fresh butter upon a hot dish, lay the oysters upon it, sprinkle a little pepper over them, and serve. Time to broil, one or two minutes. Probable cost. Is. 6d. to 3s. per dozen. Sufficient for one or two persons.
Oysters Broiled in their Shells.—
Take a dozen oysters, open them, and leave them in the deep shell. Place a little butter upon each, with a pinch of salt and cayenne, and half a tea-spoonful of lemon-juice. Put the shells on the gridiron, over a clear but not fierce iire, and broil them for three minutes. Serve them neatly arranged on a folded napkin. If preferred, the oysters may be boarded, and warmed for a minute or two in a stewpan, with an ounce of butter and a table-spoonful of chopped parsley, before they are put into the sheUs, or the shells may be washed, and laid closed upon the gridiron, the deep side to the fire. When the shells open wide, the oysters are done enough. Serve with bread and butter. Probable cost. Is. 6d. to 3s. per dozen. Sufficient for one or two persons.
Oysters Browned in their own Gravy. — Take a dozen plump, juicy oysters of medium size. As they are opened, carefully pour the gravy into a cup. Beard the oysters, sprinkle a little pepper and salt over them, and dip each one separately into the yolk of an egg, which has been mixed smoothly with a tea-spoonful of flour. Brown them in a saucepan with a little clarified butter, lift them out, mix their gravy with the butter, and thicken it with half a tea-spoonful of flour. Simmer gently for two or three minutes, stir in the browned oysters, let them get hot, then serve them on toasted bread in a hot dish. Time, altogether, about a quarter of an hour. Probable cost. Is. 6d. to 3s. per dozen. Sufficient for one or two persons.
Oysters, Calf's Head with {see Calf's Head).
Oysters, Cold. — Oysters are never so excellent as when they are eaten uncooked, if only they are quite fresh, and newly opened. Brown bread and butter is usually served with them, and either lemon- juice or vinegar and pepper ; but the true lover of oysters prefers them with nothing but their own gravy. Probable cost. Is. 6d. to 3s. per dozen.
Oysters, Croquettes of. — Take a dozen
plump juicy oysters. Put them in a saucepan over a gentle iire for a minute or two to harden them, then beard them, and cut each one into six or eight pieces. Mix an ounce of butter smoothly in a stewpan with half an ounce of flour, add the juice of the oysters, a pinch of cayenne, a tea-spoonful of anchovy sauce, a grate
Records on this page
Oysters, BoiledOysters, BroiledOysters Broiled in their ShellsOysters Browned in their own GravyOysters, Croquettes of