Oyster Roast Recipe
Two roast oysters recipes.
Roast Oysters in the Shell
Select the large oysters, those usually termed "Saddle Rocks," formerly
known as a distinct variety, but which are now but the large oysters
selected from any beds; wash and wipe them, and place with the upper
or deep shell down, to catch the juice, over or on a live fire. When
they open their shells, remove the shallow one, being careful to
save all the juice in the other; place them, shells and all, on
a hot platter, and send to the table hot to be seasoned by each
person with butter and pepper to taste. If the oysters are fine,
and they are just cooked enough and served hot, this is, par excellence,
Put one quart of oysters in a basin with their own liquor and let
them boil three or four minutes; season with a little salt, pepper
and a heaping spoonful of butter. Serve your oyster roast on buttered toast.