Oysters, Browned in their own gravy
From A handbook of fish cookery, 1897
Presented as published in 1897. 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 A handbook of fish cookery (1897) by Lucy H. Yates, page 15. The excerpt below is the record exactly as published.
Oysters, Browned in their own gravy. — ^This is a very dainty dish. Take a dozen or more large oysters, open them carefully, and pour the juice from each TESTED RECIPES. 49 one into a cup. Take off the beards, dip each oyster into beaten egg thickened with flour. Brown them in a Httle butter, lift them out, add the gravy from the cup to the butter, thicken with flour, and season with pepper
Cook this with the app: pantry check, scaling, and the assistant.