Oyster Toast
From Fifty dinners, 1895
Presented as published in 1895. 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 Fifty dinners (1895) by A. R. Kenney-Herbert, page 62. The excerpt below is the record exactly as published.
Oystet toast. A dozen sauce oysters will yield four nice toasts. Prepare them as explained in Menu xi. Turn the liquid to a sauce in the same way, reducing it till it coats the spoon, season with a pinch of mace and a dust of Nepaul pepper
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