Читать книгу Breakfast, Luncheon and Tea - Marion Harland - Страница 70

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Large shell-oysters, washed very clean and scraped, but not opened.

Pot of boiling water over a hot fire.

Sauce of melted butter with chopped or powdered parsley.

A lemon, cut in half.

Put the oysters, one by one, quickly and carefully into the water, which must be kept at a hard boil all the time. In five minutes, turn off every drop of the water by inverting the pot over a cullender, dry the shells rapidly with a soft cloth and send to table upon a hot dish. Squeeze a few drops of lemon-juice upon each oyster, and put a little hot melted butter with pepper over it before eating it from the shell.

The epicurean oyster-lover may consider boiled oysters insipid, but they are liked by many.