Oyster Rarebit

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 cup oysters.
  • 2 tablespoons butter.
  • ½ lb. soft mild cheese cut in small pieces.
  • ¼ teaspoon salt.
  • Few grains cayenne.
  • 2 eggs.


Clean, parboil, and drain oysters, reserving liquor; then remove and discard tough muscle. Melt butter, add cheese and seasonings; as cheese melts, add gradually oyster liquor, and eggs slightly beaten. As soon as mixture is smooth, add soft part of oysters.