Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a tablespoonful of butter
- salt
Directions
Drain a can of select oysters and put them into a dish, with a tablespoonful of butter and salt to taste; steam them until they are done, but not shriveled. Serve with hot but- tered crackers.
Roasts should be cooked at first in a hot oven, without either seasoning or water. As soon as the roast is brown on the outside, it should be salted and enough boiling water poured in the pan to cover the bottom and prevent btirning. The oven should be kept hot while meat is being roasted. Roasts should be frequently basted. Allow twenty minutes to the pound for roasting all meats and poultry: excepting beef, which requires only fifteen minutes.