Panned Oysters with Sherry
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 146. The excerpt below is the record exactly as published.
twenty-four large oysters. Put two tablespoons of butter in blazer, and when melted add o^^sters. Stir until the edges curl. Serve on toast seasoned with salt and pepper. These are very nice served on crisped crackers. Panned Oysters with Sherry. Prepare same as above recipe, and a moment be- fore taking from chafing-dish add three tablespoons of sherry wine
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