Roast Oysters
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Use oyster-tongs to handle hot shells.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 135. The excerpt below is the record exactly as published.
OAST OYSTERS. Oysters for roasting should be washed in plenty of cold water to free the shells from mud, and then placed upon a bed of hot coals, with the thick end, where the shells are united by a joint, down, so that the liquor may not all escape as the oysters open under the effect of the heat ; as fast as they open, they should be taken from the fire, and sent at once to the table. An easy way to prepare oysters is to arrange them in a dripping-pan, and place the pan over the coals, or in a very hot oven; the flavor of the oysters so cooked is good, and much of the difficulty of handling them is obviated. Still another method is to make the deep shells of oysters very hot in a pan in a hot oven, then put an oyster in each shell with a very little butter
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Cook this with the app: pantry check, scaling, and the assistant.