Roast Oysters in the Shell No. 1

Ingredients

• the large ones
• seasoned by each person with butter
• seasoned by each person with pepper

Method

1. 1

   Wash and wipe the oysters, place them shell down over live coals.

2. 2

   When they open, remove the shallow shell, saving the juice.

3. 3

   Serve hot, seasoned with butter and pepper.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 41. The excerpt below is the record exactly as published.

ROAST OYSTERS IN THE SHELL. No. 1. Select the large ones, those usually termed “ Saddle Eocks,” formerly known as a distinct variety, but which are now but the large oysters selected from any beds ; wash and wipe them, and place with the upper or deep shell down, to catch the juice, over or on live coals. When they open their shells remove the shallow one, being careful to save all the juice in the other ; place them, shells and all, on a hot platter, and send to table hot, to be seasoned by each person with butter

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