Broiled Oysters

Preparation info
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By Lizzie Black Kander

Published 1903

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  • 1 pint selected oysters
  • ¼ cup melted butter
  • cup


Clean oysters and dry between towels. Lift with fork by the tough muscles and dip in butter, then in cracker crumbs which have been seasoned with salt and pepper. Place in a buttered wire broiler and broil over a clear fire until juices flow, turning while broiling. Serve with or without Maitre d'Hotel butter.