Roasted Oysters

Ingredients

• a solid quart of oysters
• three large tablespoonfuls of butter
• two level tablespoonfuls of flour
• a tablespoonful of lemon juice
• one-tenth of a teaspoonful of cayenne
• a little white pepper
• a quantity of salt to suit your taste
• six small slices of toast

Method

1. 1

   Put a solid quart of oysters into a stew-pan in their own liquor.

2. 2

   Bub three large tablespoonfuls of butter and two level tablespoonfuls of flour to a cream; when the oysters have been heated to boiling, skim them carefully and add the butter and flour.

3. 3

   Season with lemon juice, cayenne, white pepper, and salt, then boil up once.

4. 4

   Pour the oysters onto the toast and serve immediately.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 109. The excerpt below is the record exactly as published.

Roasted Oysters. Put a solid quart of oysters into a stew-pan in their own liquor. Bub three large table-spoonfuls of butter and two level table-spoonfuls of flour to a cream ; and when the oysters have been heated to the boiling-point, skim them carefully and add the butter and flour. Sea- son with a table-spoonful of lemon juice, one-tenth of a teaspoonful of cayenne, a little white pepper, and a quantity of salt to suit your taste, and then boil up once. Have six small slices of toast

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