Oysters Sawteed in Butter

Ingredients

• 12 medium oysters
• an ounce of butter
• a plate of cracker meal
• lemon and parsley garnish

Method

1. 1

   Drop the oysters into a plate of cracker meal and coat them well.

2. 2

   Melt an ounce of butter in a frying pan, lay in the oysters close together, and cook over a brisk fire to brown one side without hardening them.

3. 3

   Turn them over and brown the other side.

4. 4

   Serve on a plate set in another plate, garnished with lemon and parsley.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 97. The excerpt below is the record exactly as published.

Oysters Sawteed in Butter. Not necessary to use eggs. Drop the oysters into a plate of cracker meal and give them a good coating. Be careful not to rub it off as it will not stick a second time Drop an ounce of butter in the frying pan, and when melted lay in the oysters close together. Cook over a brisk fire to get brown on one side with- out hardening them. Lay a small plate upside down on the oysters, turn over the pan, then slide the cake of oysters from the plate into the pan again without letting them break apart, and brown the other side. Serve on the plate set in another plate. Ornament with lemon and parsley. There are oval shaped pans for such sautees as this, to be in shape for a platter. Cost of material — 12 medium oysters 7, butter 2, cracker meal 1, lemon and parsley garnish

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