Oysters, Broiled
From Harper's cook book encyclopædia, 1902
Serves 4
Use a fine-meshed wire gridiron exclusively for oysters.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 161. The excerpt below is the record exactly as published.
Oysters, Broiled FISH Oysters, Creamed well, and keep the wine for further use. Remove the tendons of the oys- ters, clean the chafing-dish, and put in half a table-spoonful of butter and half a table-spoonful of flour ; stir constantly for two minutes. Pour over it slowly half of the wdne, and then half a pint of good, rich cream, always stirring. Season with one salt-spoonful of .salt, half a one of black pepper, quarter of a one of red pepper. Cook for eight minutes, add the oysters, and cook two minutes more. Beat the yolks of two raw eggs with a little of the gravy, add half a table-spoonful of butter, and put out the flame. Pour in the eggs and stir gently; serve at once very#hot. The chafing-dish bowl must be directly in contact with the flame. Oysters, Broiled. — The largest size must be selected for broiling. Drain them, and lay for a few minutes in a folded napkin, to absorb all moisture. Rub a little butter over the gridiron, and place the oysters on it before plac- ing over the fire. Sprinkle salt over them
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