Devilled Oysters

Preparation info

  • 3–4

    helpings
    • Difficulty

      Easy

    • Ready in

      5 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

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

Method

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.