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Julie M. Clagett cookbook, June 1, 1886
Page 21
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upon each cup of chocolate will be found a great addition. Oysters on Toast. Delineator Toast as many 3 inch squares of bread as there are persons to be served, & set them in a warm place until wanted, Allow 4 oysters to each person, place them in their liquor over the fire in a granite-ware pan, & cook gently until the edges ruffle. Then season well with butter, pepper & salt. To a cup of boiling water add 1/2 teaspoon of salt & stir until it is dissolved, dip the crusty edges of the toast in the water to moisten them slightly, & place the toast on a platter. Butter the toast lightly, lay 4 oysters on each piece divide the liquor, a spoonful at a time among the slices of toast & serve steaming hot. Warm the plates for table slightly warm.
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upon each cup of chocolate will be found a great addition. Oysters on Toast. Delineator Toast as many 3 inch squares of bread as there are persons to be served, & set them in a warm place until wanted, Allow 4 oysters to each person, place them in their liquor over the fire in a granite-ware pan, & cook gently until the edges ruffle. Then season well with butter, pepper & salt. To a cup of boiling water add 1/2 teaspoon of salt & stir until it is dissolved, dip the crusty edges of the toast in the water to moisten them slightly, & place the toast on a platter. Butter the toast lightly, lay 4 oysters on each piece divide the liquor, a spoonful at a time among the slices of toast & serve steaming hot. Warm the plates for table slightly warm.
Szathmary Culinary Manuscripts and Cookbooks
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