Grilled Oysters
From Chafing dish possibilities, 1898
Presented as published in 1898. 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 Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 7. The excerpt below is the record exactly as published.
Grilled Oysters CLEAN one pint oysters and drain off all the liquor possible. Put oysters in blazer, and as fast as liquor flows from them, remove it with a spoon. So continue until oysters are plump. Sprinkle with salt and pepper, add two table- spoons butter, and serve on zephyrettes. Panned Oysters Melt two and one-half tablespoons butter, add two tablespoons flour, one-fourth teaspoon salt, one-eighth teaspoon paprika, and one-half tablespoon Chili sauce. Clean one pint oysters and add. Cook until edges curl, then add one tablespoon finely chopped parsley and two table- spoons chopped celery. Serve with toast. Fancy Roast Clean and drain one pint oysters. Put into a blazer and cook until plump, stirring occasion- 45 Chafing Dish Possibilities ally with a fork. Sprinkle with salt and pepper and add two tablespoons butter
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