Oyster Broth
Ingredients
Directions
Chop the fresh oysters.
Heat the chopped oysters in an agate saucepan until the liquor boils.
Add a little hot water and season to taste.
Strain the broth and serve with buttered crackers.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Oysters
- Supply the briny, savoury flavour and their own liquor, which forms the body of the broth.
The step that matters
Heating the oysters until the liquor boils. Oyster flesh toughens and turns rubbery when overheated, so bring the liquor to a boil and stop there, then strain gently to keep the broth clear.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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