Oysters on Toast

Ingredients

• One pint of oysters
• One table-spoonful of butter
• One table-spoonful of flour
• Salt and pepper to taste

Method

1. 1

   Heat the oysters in their own liquor, and when boiling, skim them; add the butter and flour rubbed to a cream, and season with salt and pepper; then let the whole cook about two minutes, to make certain the flour is done.

2. 2

   Have ready some nicely toasted bread; and if the oysters do not seem rich in liquor, wet the edges of the toast carefully with a little salted water, pouring it on with a tea-spoon so as not to add too much; then turn the oysters over the toast.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 48. The excerpt below is the record exactly as published.

OYSTERS ON TOAST. One pint of oysters. One table-spoonful of butter. One table-spoonful of flour. Salt and pepper to taste

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