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Oysters and Eggs
From The thorough good cook, 1895
Serves 8
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 The thorough good cook (1895) by George Augustus Sala, page 111. The excerpt below is the record exactly as published.
Oysters and Eggs. Put into a stew-pan half a pound of fresh butter, some parsley, scallions, and morels, shredded small ; season with pepper, salt, and nutmeg ; when the butter is melted, put in about four dozen oysters with their liquor, make them quite hot, and add to them five or six hard-boiled eggs cut in slices ; let the whole simmer for a quarter of an hour, and fill the oyster shells with it ; cover each with raspings
Cook this with the app: pantry check, scaling, and the assistant.