pescatariangluten-freenut-freeegg-freesoy-free
Oysters— Pan Roast
From Cooking for profit, 1886
Serves 2
A very common way in restaurants is to merely stew the oysters in a bright tin pan holding only about a pint, slightly season, and serve them in the same pan set in a plate.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 99. The excerpt below is the record exactly as published.
Oysters— Pan Roast. An imitation of the shell roast. 1. Put 12 or 13 oysters in a bright pie pan, with their liquor. Dredge with salt and pepper very sparingly. Drop in some small lumps of butter
Cook this with the app: pantry check, scaling, and the assistant.