Oyster Rarebit

Ingredients

• 1 tablespoon of butter
• 1/2 lb. of grated cheese
• 1 saltspoon of salt
• 2 eggs
• oyster liquor
• oysters

Method

1. 1

   Clean and remove the hard muscle from 1/4 or a pint of oysters, parboil them in their own liquor until their edges curl; remove to a hot bowl.

2. 2

   Put butter and cheese into a dish.

3. 3

   While the butter is melting, beat the eggs and add the oyster liquor; mix this gradually to the melted cheese, add the oysters and turn at once over hot toast.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 166. The excerpt below is the record exactly as published.

1 ta'blespoon of butter, add 1 tablespoon of flour, then ^ cup of hot cream; beat 2 eggs, add ^4 cup of cream, then the hot liquor, and the oysters. Season with salt and pepper. Ser^'-e garnished with toast-points or puflF paste. — Eloise Jennings, Winnetka, 111. OYSTER RAREBIT.— Clean and remove tlie hard muscle from J4 or a pt. of oysters, parboil them in their own liquor until 246 FISH their edges curl; remove to a hot bowl. Put 1 tablespoon of but- ter and Yi lb. of grated cheese, 1 saltspoon of salt and a fe^v grains of cayenne into a dish. While the butter is melting, beat 2 eggs, slowly, and add the oyster liquor

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