Oysters a la Dorothy

Ingredients

• half a dozen large oysters in the shell
• one heaping teaspoon butter
• juice of one-fourth a lemon
• a drop of Tabasco
• a drop of onion juice
• a pinch of salt
• a sprinkling of chopped parsley

Method

1. 1

   Roast the oysters in their shells.

2. 2

   Remove the upper shell and serve on hot oyster plates.

3. 3

   For the sauce, melt butter, mix with lemon juice, Tabasco, onion juice, salt, and parsley.

4. 4

   Pour sizzling hot over the oysters and serve with toasted saltines.

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 39. The excerpt below is the record exactly as published.

A LA dozen large oysters in the shell and roast DOROTHY thei^^ When done, remove the upper shell, leaving the oyster in the lower, and serve on hot oj^ster plates. For the accompanying sauce, allow for each individual one heaping teaspoon butter, which should be melted, juice of one-fourth a lemon, a drop of Tabasco, a drop of onion juice, and a pinch of salt, with a sprinkling of chopped parsley

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