Broiled Oysters

Ingredients

• one and one-half pints large oysters
• melted butter
• fine cracker crumbs
• salt
• Maitre d’Hétel Butter
• water cress

Method

1. 1

   Wash oysters, dry between towels, dip in melted butter, then in cracker crumbs seasoned with salt.

2. 2

   Place in a greased wire broiler and broil until juices begin to flow, turning frequently.

3. 3

   Remove to hot serving dish, spread with Maitre d’Hétel Butter and garnish with water cress.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 10. The excerpt below is the record exactly as published.

BROILED OYSTERS. BorLEp CaLveEs’ ToNGuUES. MasHED PorarToers. Boren SPINAcH. ORANGE TARTLETS WITH MERINGUE. CRACKERS. CHEESE. Caré Nor. Family Dinners. 43 CORN AND CHICKEN SOUP. 1 can corn 14 tablespoons butter 2 cups chicken stock 14 tablespoons flour 2 cups milk 1 teaspoon salt 1 slice onion Few grains pepper Chop corn, add stock, bring slowly to boiling point, and let simmer fifteen minutes; then rub through a sieve. Scald milk with onion, remove onion, and add milk to corn. Melt butter, add flour and pour on gradually, while stirring constantly, hot mixture; then add salt and pepper. BROILED OYSTERS. Wash one and one-half pints large oysters. Dry be- tween towels, dip in melted butter, then in fine cracker crumbs seasoned with salt. Place in a greased wire broiler and broil over a clear fire until juices begin to flow, turning frequently. Remove to hot serving dish, spread with Maitre d’Hétel Butter and garnish with water cress

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