Deviled Oysters

Ingredients

• 1 tablespoon butter
• 1 cup oyster liquor
• 1 teaspoon Worcestershire sauce
• A little cayenne
• V. teaspoon curry powder
• !/{> teaspoon salt

Method

1. 1

   Put into blazer the butter and seasonings.

2. 2

   As they heat, add the cup of oyster liquor, and when it boils add the oysters.

3. 3

   Cook until oysters are plump and well curled, and serve at once.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 146. The excerpt below is the record exactly as published.

teaspoon Worcester- shire sauce and a little lemon juice, and pour over each service, with a slice of lemon to garnish. Sardines. Free one dozen sardines from oil by laying them on paper, and scrape off the skin carefully so as not to break them. Put two tablaspoons of butter in chafing- dish ; when hot, put in sardines, turn carefully, and brown on both sides. When done, season with salt, pepper and lemon juice, and serve on toast. Oysters Panned. Clean and prepare twenty-four large oysters. Put two tablespoons of butter in blazer, and when melted add o^^sters. Stir until the edges curl. Serve on toast seasoned with salt and pepper. These are very nice served on crisped crackers. Panned Oysters with Sherry. Prepare same as above recipe, and a moment be- fore taking from chafing-dish add three tablespoons of sherry wine. Deviled Oysters. 1 tablespoon butter. 1 cup oyster liquor. 1 teaspoon Worcester- A little cayenne. shire sauce. V. teaspoon curry powder. !/{> teaspoon salt

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