Oysters Broiled on the Shell

Ingredients

• the largest oysters
• boiling water
• salt and pepper
• butter

Method

1. 1

   Clean shells, open oysters, pour boiling water briefly, drain, place on a gridiron, add liquor, season, and serve hot.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's companion (1883), page 84. The excerpt below is the record exactly as published.

the large oysters from their own liquor, lay them on a folded napkin to dry off the moisture, then dip each one in wheat flour or rolled cracker, or first into beaten egg and then into rolled cracker; have a gridiron made of coarse wire, put it over a bright but not fierce fire of coals, lay the oysters carefully on; when one side is done turn the other, put some sweet butter on a hot plate, sprinkle a little pepper over, lay the oysters on and serve with crackers. To Stew Oysters. — Put the oysters with the broth to boil, and when they begin to curl, skim them out of the kettle into a pan of cold water; let them lie in the water until the broth has been skimmed and seasoned with butter, salt and pepper, add mace if you like; then drain off the water and return the oysters to the broth. When they begin to boil up again they are ready to serve, and will be found to be more plump and hard by the process. Griddled Oysters. — Heat a griddle very hot, butter it and lay oysters all over it; when brown on one side, turn as you do griddle cakes. They should be washed first from the liquor, and this must be boiled and skimmed, and turned over the oysters when served, first seasoning it with butter, salt and pepper; serve on bread or cracker toast. Panned Oysters. — Take the oysters from their liquor, and HOUSEHOLD. 127 put them in a saucepan or spider that is hot. Let them cook quickly, season with salt and pepper, and a little butter, and lay upon toast. A little juice will exude from the oysters while cooking, which will keep them from getting too dry, and they will prove very palatable to all who will try it. To Fry Oysters with Batter. — Take fine large oysters, beat as many eggs with cream (say two eggs to a cup of cream) as will moisten all the oysters required; dip the oyster thor- oughly into this r -xture and then cover well with cracker crumbs which have been seasoned with salt, pepper and a lit- tle mace, if desired. Put into your frying pan or spider equal quantities of butter and lard, and when hot fry the prepared oysters to a delicate brown tint and serve hot. If preferred, add three tablespoonfuls of flour to the eggs and cream, and* omit the cracker crumbs. Oysters Broiled on the Shell. — The oysters should be of the largest size. Clean the shells with a stiff brush, then open and save the juice; turn boiling water over the oysters for only a minute or two; drain it off, and lay the oysters on one-half of the shell, putting it on a well-heated gridiron over a very hot fire. Boil the liquor that came from the oys- ters when opened, add it to the shell with a sprinkle of salt, pepper, and a bit of butter

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