Читать книгу Breakfast, Luncheon and Tea - Marion Harland - Страница 73

Table of Contents

1 quart of the finest, firmest oysters you can procure.

½ cup very dry bread-crumbs, or pounded crackers, sifted almost as fine as flour.

Pepper to taste.

½ cup melted butter.

Dry the oysters by laying them on a clean cloth and covering them with another. Dip each in the melted butter, which should be peppered, roll over and over in the cracker-crumbs, and broil upon one of the wire gridirons, made for this purpose, over a clear fire. These wire “broilers” hold the oysters firmly, and can be safely turned when one side is done. Five or six minutes should cook them. Butter and pepper a hot dish, lay in the oysters, and serve immediately.