Roast Oysters
From A year's cookery, 1880
Serves 1
Best served hot.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 344. The excerpt below is the record exactly as published.
lemon-juice, and a little brown bread-and-butter. Or, to make variety, they may be prepared as follows : — Boast Oysters. — Wash the shells well, then lay them, deep shell downwards, on the bar of the stove, or on the shovel placed on the coals over a clear fire. When the shells open the oysters are done. Have ready pepper, lemon -juice, and thin brown bread-and-butter, and serve immediately in the shells. When there is an open fire in the sick-room, an invalid will sometimes quite enjoy having oysters cooked thus in his presence, and they can be served quite hot. Stewed Oysters.
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Cook this with the app: pantry check, scaling, and the assistant.