Recipe or source entry
Devilled Oysters
Open the oysters in their deep shell, season them with a small piece of butter, a little cayenne, salt, and lemon-juice; place them on a gridiron over a brisk fire, and broil them for about three minutes.
Serve with bread and butter.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter06/devilled-oysters.html- Legacy revision
8531e8373e9b- Source checksum
241e7c223785b387a2b822300def89e83c6bec372051d3464318ea38617116f8- Legacy text checksum
b76e92faa9cd4bd3c85be1166f7288d34763c7abbbf2b76cf5a86d6e71978eea
Cite this page
Devilled Oysters. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter06/devilled-oysters.html