Broiled Oysters
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Serve oysters on hot dishes and hot plates always.
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 Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 35. The excerpt below is the record exactly as published.
Broiled Oysters. Wipe your oysters (select large ones) in a dry nap- kin. Season with salt and pepper; dip in raw beaten egg and then in fine rolled cracker or fine bread crumbs. Take a fine new wire, double in form of a hairpin
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