Oysters Roasted in Shell
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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 Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 64. The excerpt below is the record exactly as published.
OYSTERS ROASTED IN SHELL. Wash and \vipe shells of large oysters and place directly over blaze with deeper shell downwards to catch the liquor when the oyster opens up with the heat. Serve hot after carefully removing the top shell, leaving the oyster in its juice in the deeper shell. Serve with a sauce made of melted butter, lemon juice and a dash of Worcestershire sauce
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