Broiled Oysters
From The Swedish, French, American cook book, 1918
Serves 4
Dish for lunch or dinner.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 183. The excerpt below is the record exactly as published.
Broiled Oysters {Huitres grillees ) a la Brochette Select large oysters. Take thin small pieces of bacon; put on a skewer, then oyster, then bacon, then oyster, and so on — until the skewer is full; sprinkle with pepper and salt; put on a broiler and broil on a hot fire until the bacon is brown; then have ready some nice oblong pieces of toast; serve one skewer on each piece. Squeeze a little lemon juice over, sprinkle with chopped parsley, and garnish with lemon and pour over some melted butter
Cook this with the app: pantry check, scaling, and the assistant.