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Broiled Oysters

  • Oysters
  • Butter
  • Crumbs
  • Pepper and salt
Take as many large oysters as are needed, dry them in a towel, rub butter on the bars of a wire gridiron, brush a little over the oysters, and broil over a clear fire. If the wires of the gridiron are close together, smaller ones can be broiled. Arrange them on toast, season and serve like a rascal with a smile on your face. Or they can be dipped in melted butter, then rolled in crumbs which are seasoned with pepper and salt, and broiled until the juice flows; this saves the juice more and many people prefer it.
Submitted by Cassyjean - Torrington, CT Oct 23, 2009
15 min 30 min 45 min


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