Broiled Oysters
From The thorough good cook, 1895
Serves 3
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 109. The excerpt below is the record exactly as published.
Broiled Oysters. Dip twenty-four large and freshly opened oysters in half bread-crumbs and half biscuit powder ; flatten them with the hand, and broil them on a well-greased gridiron for two minutes on each side ; then salt them slightly, and serve on six pieces of toast
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