Devilled Oysters
From The book of plain cooking, 1904
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 10. The excerpt below is the record exactly as published.
the oysters are opened, and that the beard is removed. Well butter the scollop shells, and place in them some bread-crumbs, then the oysters and a little of the liquor, which should be strained. To each shell add a squeeze of lemon and a little cayenne pepper. Cover well with bread-crumbs and small nobs of butter ; bake in the oven, and serve very hot. PLAIN COOKING 4i 77. Oyster Patties Remove the beards ; strain the liquor, and pour into a saucepan, and simmer the oysters for about five minutes, but do not let them boil, as that would harden them. Take them out and cut into small pieces, and replace in the stew- pan with their liquor ; add a small quantity of anchovy essence, a squeeze of lemon, pepper and salt, and a piece of butter mixed with flour. Let the whole boil for about ten minutes to a quarter of an hour, stirring all the while . Then squeeze in a half lemon, and add a little powdered mace, then fill the patty cases, and serve very hot. Patty cases may be obtained from a good confectioner. 78. Devilled Oysters Oysters cooked in this way do not take long to cook. Be careful not to lose any of their juice whilst opening and removing the beard, as they have to be cooked in the shell with the juice. Place under the oyster in each shell a small piece of butter, cayenne, and a squeeze of lemon
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