Broiled Oysters

Ingredients

• three dozen large oysters
• three ounces of smoked bacon
• six slices of toast

Method

1. 1

   Season the oysters with salt and pepper, dip them in melted butter, roll in flour, and lay them on a buttered oyster-broiler.

2. 2

   Cook over clear coals until they turn a delicate brown.

3. 3

   Serve on slices of thin toast.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 109. The excerpt below is the record exactly as published.

Broiled Oysters. Get the largest oysters. Season them with salt and pepper. Dip them one by one into melted butter ; then roll them in flour. Lay them on an oyster-broiler that has been rubbed over with butter. It is best to use a double-broiler made of fine wire, with the bars very close together. Cook the oysters over clear coals until they turn a delicate brown. Serve on slices of thin toast. These oysters may be rolled in fine cracker crumbs instead of the flour. Oysters that have been breaded, the same as for frying, are nice broiled. * Spindled Oysters. Use three dozen large oysters, three ounces of smoked bacon, six slices of toast

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