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Smothered Oysters

Smothered oysters are oysters cooked in butter, salt, and pepper, served on toast.

From an old cookbook · modernised transcription
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] · From a historical cookbook (Internet Archive) · 1 ingredients
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Smothered Oysters

Ingredients

Directions

  1. Add 1 tablespoon butter.

  2. Add 1/2 spoon of pepper.

  3. Add 1/2 spoon of salt.

  4. Put butter, salt, and pepper in a covered sauce pan.

  5. When hot, add 1 pint of oysters.

  6. Cover the pan tight, and shake to prevent sticking.

  7. Cook 3 minutes.

  8. Serve on toast.

By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

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. See the original page.

Explore the science

What each ingredient does

Oysters (in the method)
Provide the main flavor and a tender texture when cooked briefly in the hot pan.
Butter (in the method)
Adds fat and richness, carrying flavor and keeping the oysters moist as they cook.

The step that matters

Cook 3 minutes. Oysters are delicate. Overcooking tightens their proteins, so they shrink and turn rubbery. Cook only until they are heated through and their edges curl, then serve promptly.

“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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