Panned Oysters

Ingredients

• a butter ball
• small rounds of toast
• one or two uncooked oysters
• dust with salt
• and pepper
• put a bit of butter on each oyster
• with slices of lemon

Method

1. 1

   Rub the bottom of the hot blazer with a fork pressed into a butter ball.

2. 2

   Cover with small rounds of toast, place one or two uncooked oysters on each round, cover, and cook until plump.

3. 3

   Dust with salt and pepper, add butter, and serve when melted.

As published

This recipe was extracted from Kirmess cook book (1907), page 201. The excerpt below is the record exactly as published.

PANNED OYSTERS. With a fork pressed into a butter ball, rub over the bottom of the hot blazer. Then cover the surface with small rounds of toast, and put one or two un- cooked oysters on each round; cover, and cook until plump, dust with salt and pepper, and put a bit of butter on each oyster. Serve, when the butter has melted, with slices of lemon

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