Pan Oysters Recipes
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.
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.