Recipe or source entry
Oysters
Oysters should be served in their deep shells with their own liquor, and eaten with a fork; cayenne pepper, quarters of lemon, brown bread and butter, form their most proper accompaniments.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter06/oysters.html- Legacy revision
8531e8373e9b- Source checksum
a1e20916c0bd3ef312d75431814bf2f6d9347f61fe1fba63b452b4642247e3ad- Legacy text checksum
c06df7e6f26a63bf1256a06b578ff492ab6ffed16f98f9fbe2bb3b499ecccf94
Cite this page
Oysters. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter06/oysters.html