Oysters— Shell Roast

Ingredients

• 12 oysters
• 1 lemon

Method

1. 1

   A bright and glowing charcoal fire is requisite.

2. 2

   Scrub the dirt from the shells of the oysters with a brush in water.

3. 3

   Lay them on the broiler, flat side down, and endeavor to get the shell so hot as to slightly color the oyster.

4. 4

   When the shell begins to open, turn it over.

5. 5

   Dish up in the deep shell, the other removed entirely, and if too dry pour over each one a small spoonful of hot oyster liquor and butter mixed.

6. 6

   Serve a dozen on a platter, a half on a fish plate, with lemon.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 98. The excerpt below is the record exactly as published.

Oysters— Shell Roast. A bright and glowing charcoal fire is requisite for this. The oyster ranges are nearly all broiler and the bars are near the coals. Scrub the dirt from the shells of the oysters before cooking, with a brush in water. Lay them on the broiler, flat side down, and endeavor to get the shell so hot as to slightly color the oyster. When the shell begins to open turn it over. Dish up in the deep shell, the other removed entirely, and if too dry pour over each one a small spoon- ful of hot oyster liquor and butter mixed. Serve a dozen on a platter, a halt on a fish plate, with lemon. Cost — 12 oysters 12, lemon 1, taMe extras 4; 17 cents. 320— Oysters— Fancy Roast. Cut two slices of butterea toast to fit a medium sized platter, when placed end to end, or cut fancy shapes of toast that when placed together will form a star shape. Roast the oysters in the shells. Take them out when done and place them on the toast and pour some hot oyster liquor mixed with cream over the toast in the dish. Garnish with parsley. Cost — oysters 12, toast 2, cream 2, table extras and garnishing 4; 20 cents. 3?1— 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 and bake on the top shelf of a hot oven from 3 to 5 minutes. Slide them right side up into a hot dish, and garnish with 1 or 2 quarters of lemon.

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