pescatariannut-freeegg-freesoy-free
Oysters Saute
From Miss Parloa's kitchen companion, 1887
Serves 4
Use the sediment left in the butter for shortening.
Presented as published in 1887. 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 kitchen companion (1887) by Maria Parloa, page 106. The excerpt below is the record exactly as published.
Oysters Saute. After draining two dozen large oysters, season them with salt and pepper and roll in fine cracker crumbs. Put four table-spoonfuls of butter
Cook this with the app: pantry check, scaling, and the assistant.