Oyster Toast

Name: Oyster Toast
Ingredients: ten or twelve oysters; one or two washed and boned anchovies; one or two spoonfuls of cream; the yolk of an egg; a grain of cayenne; a squeeze of lemon juice; a spoonful of white sauce; a dust of minced parsley; coralline pepper; hot buttered toast

From Salads, sandwiches, and savouries, 1901

Good canned oysters can be used.

Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 33. The excerpt below is the record exactly as published.

Oyster Toast. — Chop coarsely ten or twelve oysters with one or two washed and boned anchovies (or anchovy paste or essence may be used), add to these one or two spoonfuls of cream, or the yolk of an egg, with a grain of cayenne, a squeeze of lemon juice, and a spoonful of white sauce (rather thick), and let it just not come to the boil ; then pom’ it on to hot buttei’ed toast, with a dust of minced j>arsley and coralline pepper

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