To Roast Oysters

Ingredients

• for more than a very small company— say, four or five
• butter
• pepper
• salt
• bread

Method

1. 1

   Cast oysters in shells into hot ashes for about ten minutes.

2. 2

   Open shells with tongs and serve with butter, pepper, salt, and bread.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 28. The excerpt below is the record exactly as published.

To Roast Oystebs. Many think that there is no way of cooking oysters comparable to roasting them in the shell. It is rather an inconvenient method, because, with one fire and one cook, it is difficult to supply enough for more than a very small company— say, four or five— without trying the pa- tience unreasonably. The oysters, in their shells, must be cast into a bed of hot ashes on coals, and there stay for about ten minutes, when a servant trained to it can dex- terously open the shells with a pair of tongs made for the purpose, sending them to the waiting guests with all pos- sible speed. Each person has placed conveniently to him butter, pepper, salt, and bread

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