Broiled Oysters

Ingredients

• Take 1 quart of oysters
• to which a little salt must be added
• dip in cracker dust

Method

1. 1

   Drain oysters, dip in crumbs, and broil.

2. 2

   Serve on toast with lemon and drawn butter.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 28. The excerpt below is the record exactly as published.

Broiled Oysters. Take 2 dozen large oysters, clean and dry on a soft cloth, sprinkle with salt and pepper. Melt two ounces of butter in frying pan, place in half of the oysters ; when last one is in turn the first one and continue until all have been turned, then remove quickly from pan, place on buttered oyster broiler, cook a chestnut brown over moderate fire. While these are browning put others in the but- ter. Have 6 rounds of toast on a hot platter, put four oysters on each, sprinkle on the butter from the pan and serve with lemon cut in eighths. Oysters Panned in the Shell. .Wash shells and wipe dry, place them in a pan with the round shell down. Set in hot oven 3 minutes, then take out and remove the upper shell. Put three oysters into round shells, bits of butter, pepper and salt and cover with cracker crumbs. Ketum to oven and brown. Creamed Oysters. Scald 1 pint of oysters in their liquor until the edges begin to curl, then drain. Cream Sauce. One pint of cream, 1 dessertspoon butter, 1 heaping tablespoon flour, % teaspoon salt, % saltspoon pepper, a dash of cayenne pep- per. Melt butter in saucepan, add flour and stir briskly, add cream slowly and beat hard, then salt and pepper. Drop oysters into this sauce and leave for 5 minutes. Serve oysters in timbale or pate shells or on thin slices of hot toast. KENTUCKY RECEIPT BQOK. 49 White Fricassee of Oysters. One pint of oysters, 1 tablespoon butter, 1 tablespoon flour, ^ teaspoon salt, % saltspoon pepper. Put butter in saucepan; when hot add the oysters washed and drained, cook until plump, then drain again. Pour oyster liquor in a cup and fill up with cream. Blend flour and butter and cook it, then add to cream and oyster liquor, season with pepper and salt. Beat 1 egg light and pour on the oyster sauce and oysters and return to saucepan to heat, but must not boil. Stir gently. Serve in pastry shells for lunch or din- ner or for breakfast on thin slices of hot toast. Boasted Oysters. For 18 large oysters 1 tablespoon of butter, % pint of cream, salt and pepper. Have toast buttered and on a hot dish, then put butter in saucepan; when hot add flour, stir until smooth, add cream and let it boil up once, put oysters in their liquor in hot oven for 3 minutes, then add them to cream, season and pour over the toast. Garnish dish with thin slices of lemon and serve Very hot. Deviled Oysters. One heaping saltspoon of dry mustard, % saltspoon of pepper and the yolk of 1 egg. Mix to a smooth paste and coat 6 large oys- ters ; roll in fine crumbs and broil over a clear fire. For more oysters increase quantity of dressing ; arrange on hot dish and serve. Broiled Oysters. Take 1 quart of oysters and drain off all liquor, dip in cracker dust, to which a little salt must be added

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