Recipes > Seafood > Oysters > Browned Oysters

Browned Oysters


  • 30 large oysters (about three pints)
  • 1 pint of milk
  • mace
  • bit of butter about the size of an English walnut
  • 2 tablespoonfuls of flour
  • salt
  • white pepper
  • 1 tablespoonful of Worcestershire sauce


Take the oysters; wash them in their own liquor. Add to the milk the oyster liquor, well strained, a very little mace, and the butter, and make the mixture scalding hot. Rub the flour perfectly smooth with a little of the milk; pour in and stir until the whole is thick. Then drop in the oysters; cook five minutes or so, till they are well plumped out, and add a little salt, white pepper, and the Worcestershire sauce. Serve on a platter on slices of buttered toast.


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The Century Cook Book (1901).

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