pescatariannut-freeegg-freesoy-free
Oysters Panned in the Shell
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 50. The excerpt below is the record exactly as published.
Oysters Panned in the Shell. Wash the shells and wipe dry. Place them in a pan with the round shell down. Set in a hot oven for three minutes ; then take out, and remove the upper shell. Put two or three oysters into one of the round shells, season with pepper and salt, add butter, the size of two peas, and cover with cracker or bread crumbs. Return to the oven and brown. Oyster Saut6. Two dozen large, or three dozen small, oysters, two table- spoonfuls of butter, four of fine cracker crumbs, salt, pepper. Let the oysters drain in the colander. Then season with salt
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