Oysters in the Pan
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for three or four 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 1065. The excerpt below is the record exactly as published.
Oystsrs in the Pan, — Mince a onion finely, and put it into a stewpan with two ounces of fresh butter, a table-spoonful of chopped parsley, liaK a tea-spoonful of powdered thyme, and a little pepper and salt. Steam until the onion is tender, then add a quarter of a pint of now mdk or cream and a dozen fresh oysters
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