Roast Oysters

Ingredients

• Oysters in the shell
• Salt and pepper (or cayenne)
• Butter

Method

1. 1

   Wash the shells clean and lay the oysters on a gridiron over a bright coal fire; when the shells open they are done; take off the top shell and serve on the under one.

2. 2

   Put a small piece of butter, a sprinkle of cayenne and a little salt, if necessary, on each oyster.

3. 3

   Serve very hot on a folded serviette.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 76. The excerpt below is the record exactly as published.

butter ; allow them to boil for half an hour or until they are nice and crisp, then strain and lay on a sheet of blotting paper ; sprinkle fine salt over them with a little cayenne ; put them in a close tin and they will keep crisp. 446— EOSETTI. 2 cupfuls cold boiled rice ^ lb. minced tongue or ham 2 hard-boiled eggs 1 onion Pepper and salt ^ cupful milk Tablespoonful of butter. Mode. — Chop the onion very fine, put in a frying pan with the butter ; when cooked mix the rice, ham or tongue chopped very finely, also the eggs ; put into the frying pan with the onion and milk ; salt and pepper to taste ; fry for a quarter of an hour. This is a nice breakfast dish. 447— SAVOUEY EICE PUDDING. 1 teacupf ul of rice 2 large onions 2 eggs i lb. butter A cupful of grated cheese Chopped parsley Pepper and salt. Savouries. Mode. — Put the rice into a saucepan with plenty of water and the onions, and a little salt ; boil for half an hour ; strain, and take out the onions ; mix with the rice, the eggs well beaten, butter, chopped parsley, cheese, pepper and salt to taste ; mix these well together, put in a buttered basin ; tie down with a cloth and boil for two hours. Serve with melted butter, in which you can put some pickles chopped very fine. 448— CHEESE FINGEE8 3 ozs. grated cheese 3 ozs. flour 2 ozs. butter ^ teaspoonful Elliott's Salt and cayenne to taste Queensland baking powder Mode. — Mix the flour and butter well together, then rub in the grated cheese ; moisten them with sufticient milk to make it a stiff paste ; roll out and cut into fingers of about three inches long and one inch wide ; bake on a tin in a brisk oven for five minutes, to a light brown color. 449— CHEESE SANDWICHES. 4 ozs. cheese 1 oz. butter 1 teaspoonful dry mustard Lemon juice Slices of cucumber Slices of bread and butter Cayenne. Mode. — Grate the cheese and mix with the butter, mustard, and cayenne to taste, and a few drops of lemon juice. Have ready some thin slices of fresh young cucumber and of thin bread and butter ; spread the mixture on the bread and butter, place the slices of cucumber between ; press two slices of bread together ; cut into neat small shapes and serve on a d'oyley or folded serviette ; garnish with fresh sprigs of parsley. 450— CELEEY TOAST. 2 or 3 stalks of celery White sauce Pepper and salt Parsley Milk or water Buttered toast. Savouries. Mode. — Chop the celery in small pieces after washing it thoroughly, drop into boiling milk or water to which salt has been added, and boil till soft. Have ready some buttered toast, cut into neat shapes, and some thick white sauce ; stir the cooked celery into the white sauce ; make thorougUy hot. and place a spoonful on each piece of toast ; garnish with fresh parsley (chopped) and serve hot. MACAEONI BATTEE. ^ pt. milk Chopped parsley i lb. flour Brown sauce. Mode. — Place the macaroni in a buttered pie-dish ; make a batter of the eggs, milk and flour ; season with pepper, salt and chopped parsley ; pour over the macaroni and bake for an hour. Serve very hot with rich brown sauce or gravy. 452— EOAST OYSTEES. Oysters in the shell Salt and pepper (or cayenne)

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