Sautéed Oysters

Ingredients

• two tablespoonfuls of butter
• as many drained oysters as will make two cupfuls
• a tablespoonful of lemon juice
• a tablespoonful of parsley chopped very fine
• a little salt
• a little pepper

Method

1. 1

   In a hot sauté pan, melt butter, add oysters, salt, and pepper.

2. 2

   Cook until gills curl, then add lemon juice and parsley.

3. 3

   Serve on toasted bread.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 22. The excerpt below is the record exactly as published.

SAUTtD OYSTERS Put two tablespooufnls of butter into a saute-pan ; when it is hot add as many drained oysters as will make two cup- fuls. Add a little salt and pepper and a tablespoonful of lemon juice. Shake them in the pan until the gills are curled, then add a tablespoonful of parsley chopped very fine. Turn them upon slices of toasted bread on a hot platter. FRIED OYSTERS WITH COLD SLAW Use box oysters. These are large in size and cost two cents each. Lay the oysters on a cloth to dry them. EoU them in cracker dust, then in egg diluted with a little milk and seasoned with pepper and salt, then again cover them with cracker dust. Lay them in a frying-basket and fry them in smoking-hot fat just long enough to give them a light- brown color. Oysters toughen if cooked too long. Prepare only four at a time, as more lower the temperature of the fat too much, and if they are rolled before the moment of frying they moisten the cracker dust. Place them on a paper on the hot shelf until all are done. Fold a small napkin and place it in the center of a cold platter. Pile the oysters on the napkin and make a wreath around them of cold ,slaw. COLD SLAW Cut cabbage into fine shreds. Put in a saucepan a half cupful of weak vinegar, the yolks of three eggs, a half tea- 61 62 LUNCHEONS spoonful of English mustard, a dash of pepper, a teaspoon- ful of salt and of sugar. Beat them together, then place them on the fire and stir until the mixture is thickened. Pour it, while hot, over the cabbage and set it away to cool. OYSTERS A LA NEWBURG Phice twenty-five large oysters in a saucepan with one and one half tablespoonfuls of butter, half a cupful of white wine or a tablespoonful of lemon juice, and a little pepper

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