Oyster Rabbit

Ingredients

• half a pint of oysters
• one tablespoonful butter
• one-half pound cheese
• one saltspoon of salt
• one saltspoon of mustard
• a few grains of cayenne
• two eggs

Method

1. 1

   Heat the oysters in their liquor until edges curl, then remove to a hot bowl.

2. 2

   In a blazer, melt butter and cheese, add salt, mustard, cayenne, and bicarbonate if desired.

3. 3

   Beat eggs and add to oyster liquor, then pour in melted cheese.

4. 4

   Add oysters, cook briefly, and serve on hot toast or crackers.

Nutrition per serving

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 31. The excerpt below is the record exactly as published.

Oyster Rabbit a la Frank Harris, which cannot fail to tickle some palates. Clean and remove 74 A BACHELOR'S CUPBOARD A Chat on Cheese the hard muscles from half a pint of oysters and let them heat until their edges curl in a chafer with some of their own liquor, finally removing to a hot bowl. Then put in the blazer one tablespoonful butter, one- half pound cheese broken in small bits, one saltspoon each of salt and mustard, and a few grains of cayenne, with a suspicion of bicarbonate of soda, if desired. While the cheese is melting, beat two eggs

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