Devilled Oysters

Preparation info

  • 3–4

    • Difficulty


    • Ready in

      5 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 dozen oysters
  • salt
  • cayenne pepper
  • 1 oz. butter


Open the oysters carefully so as to preserve as much of the liquor as possible, or ask your fishmonger to open them for you and leave them in their shells. Sprinkle lightly with salt, and more liberally with cayenne, and put a small piece of butter on top of each one. Place the oysters on a baking-sheet and put in a hot oven until thoroughly heated.