nut-free
To Broil Oysters on a Griddle
From The art of cookery, 1899
Serves 4
Presented as published in 1899. 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
- oysters
- melted butter that has been clarified
- salt
- pepper
- thin slices of toast
Method
Drain the oysters, dip each in melted clarified butter, and lay on a plate.
Heat a clean, smoking hot griddle and fill it with the oysters.
Turn them with a knife and fork as they brown.
Remove them to a warm platter seasoned with salt, pepper, and butter, or serve on toast.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 15. The excerpt below is the record exactly as published.
To Broil Oysters on a Griddle. — Drain the oysters in a colander or sieve, dip each oyster in melted butter that has been clarified, and lay upon a plate for convenient handling. Have a griddle clean, smoking hot, and per- fectly dry. Fill it quickly with the drained oysters, laying them closely together upon it. By the time the griddle is filled, if the fire is sufficiently hot, the oysters first laid upon it will be browned and broiled. With a limber knife and a fork turn the oysters upon the grid- dle, in the order in which they were laid upon it. As soon as they are turned begin removing those first put upon the griddle, and so proceed until they are all lifted upon a warm platter on which salt, pepper, and butter have been placed. Or they can be laid upon thin slices of toast
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