Oysters Devilled

Ingredients

• as many oysters as you need
• liquefied butter
• highly seasoned with cayenne
• lemon juice
• bread-crumbs
• freshly ground black pepper
• half lard, half butter

Method

1. 1

   Lay oysters in a dish, pour over liquefied butter seasoned with cayenne and lemon juice, marinate for 10-15 minutes.

2. 2

   Roll in seasoned bread-crumbs, brush with beaten egg, roll again, and fry in hot fat.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 31. The excerpt below is the record exactly as published.

Oysters devilled. — Lay as many oysters as you need in a piedish, and pour over them liquefied butter, highly seasoned with cayenne (or a few drops of Tabasco) and lemon juice, and let them marinade for ten or fifteen minutes, turning them now and again. Then roll each in bread-crumbs seasoned with cayenne or coralline pepper as you please, and freshly ground black pepper ; brush them over with beaten egg, again roll in the seasoned bread-crumbs, and fiy in half lard, half butter

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