Oysters, Broiled
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for one or two persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1061. The excerpt below is the record exactly as published.
Oysters, Broiled. — Take a dozen large oysters, dry them in a soft cloth, and dip them into beaten egg, and afterwards into finely- grated bread-crumbs. Rub the bars of a double wire gridiron with a little butter, place the oysters upon it, and broil them over a clear, but not fierce fire. AVhen one side is done, turn them upon the other. Put a small lump of fresh butter upon a hot dish, lay the oysters upon it, sprinkle a little pepper
Cook this with the app: pantry check, scaling, and the assistant.