Oysters Manhattans

Ingredients

• twelve large freshly opened oysters
• one-quarter of a pound of butter
• one tablespoonful of chopped parsley
• a thin slice of bacon
• rock salt

Method

1. 1

   Put rock salt in a flat pan.

2. 2

   Place oysters in deep shell on the salt.

3. 3

   Mix butter with salt, pepper, lemon juice, and parsley.

4. 4

   Put a piece of this butter on each oyster and cover with bacon.

5. 5

   Bake until cooked and bacon is brown.

6. 6

   Serve in a covered dish with lemon.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 24. The excerpt below is the record exactly as published.

OYSTERS MANHATTANS Put some rock salt in a flat pan. Place twelve large freshly opened oysters, in the deep shell, on the bed of 43 LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. W^ id LOUIS' EVERY WOMAN'S COOK BOOK rock salt so that the juice will not run out of the shell. Mix one-quarter of a pound of butter with salt, pepper, the juice of one lemon, and one tablespoonful of chopped parsley. Put a small piece of this butter on each oyster and a thin slice of bacon

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