Boiled Oysters

Ingredients

• half a pound of butter
• juice of a lemon
• large fresh oysters
• a meat-dish covered with toast
• tender sprigs of parsley

Method

1. 1

   Melt butter in a skillet, add lemon juice.

2. 2

   Drain oysters and drop them in the butter until cooked.

3. 3

   Place on toast, butter the toast, garnish with parsley, and pour the cooking butter over the oysters.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 15. The excerpt below is the record exactly as published.

BOILED OYSTERS. Put in a skillet half a pound of butter ; let it melt, and squeeze into it part of the juice of a lemon. Take large fresh oysters, and lay them on a clean towel to drain. Drop the oysters in the butter, and let them stay just long enough to cook through. Have ready a meat-dish covered with toast; lift the oysters carefully, and cover each slice with them; butter the toast, garnish with tender sprigs of pars- l

Cook this with the app: pantry check, scaling, and the assistant.