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Sauted Oysters
From Lowney's cook book, 1907
Serves 2
Fried oysters are prepared same as Sauted Oysters except they are fried in deep fat.
Presented as published in 1907. 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 Lowney's cook book (1907) by Maria Willett Howard, page 28. The excerpt below is the record exactly as published.
o tablespoons of butter in hot frying pan, add one pint of cleaned and drained oysters, sprinkle with salt and pepper, and cook in hot oven until edges shrivel. Serve on hot buttered squares of toast with strained liquor from oysters. Garnish with finely chopped parsley. Sauted Oysters Pick over, drain, and dry oysters ; dip in crumbs, egg and crumb, season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.