Pan Oysters Recipes

Recipe One

Cut some stale bread into thin slices, taking off all the crust, round the slices to fit patty pans; toast, butter, place them in the pans and mois10 with three or four teaspoonfuls of oyster liquor; place on the toast a layer of oysters, sprinkle with pepper, and put a small piece of butter on top of each pan; place all the pans in a baking-pan, and place in the oven, covering tightly. They will cook in seven or eight minutes if the oven is hot; or, cook till the beards are ruffled; remove the cover, sprinkle lightly with salt, replace, and cook one minute longer. Serve in patty pans. They are delicious.

Recipe Two

Lay in a thin pie tin or dripping pan, half a pint of large oysters, or more if required; have the pan large enough so that each oyster will lie flat on the bottom; put in over them a little oyster liquor, but not enough to float; place them carefully in a hot oven and just heat them through thoroughly—do not bake them—which will be in three to five minutes, according to fire; take them up and place on toast; first mois10ed with the hot juice from the pan. Are a very good substitute for oysters roasted in the shell, the slow cooking bringing out the flavor.