Oyster Rarebit

Preparation info
    • Difficulty


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By Lizzie Black Kander

Published 1903

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  • 1 cup oysters
  • 2 tablespoons butter
  • ½ lb.


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; when smooth add oysters. Serve at once.