Broiled Oysters
From The universal cookery book, 1887
Use a fork to turn, avoid piercing.
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 11. The excerpt below is the record exactly as published.
BROILED OYSTERS. 23 butter, one cup of fine cracker-crumbs moistened in the melted butter ; butter a shallow dish, put in a layer of crumbs, then a layer of oysters, season with salt and pepper, and so on, having a thick layer of crumbs on top ; bake in a hot oven twenty min- utes, or until the cracker is brown. To prepare a larger dish with the same quantity of oysters, heat the oyster-liquor and the butter with an equal quan- tity of milk, and use more cracker ; moisten each layer with the hot liquid ; reserve the larger part of the butter for the top layer of crumbs. — Com- mercial Gazette , Cincinnati, O. (By per.) Broiled Oysters. Take the largest and finest oysters. See that your gridiron is very clean. Rub the bars with fresh butter
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