Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Oyster | 6 medium (84g) | 81 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- one wishes the oysters as a single course
- salt
- pepper
Directions
Wash the oysters thoroughly with a brush. Place with the upper or deep shell down, to catch the juice, over or on live coals. When they open their shells, remove the shallow one, being careful to save all the juice in the other.
Place them, shells and all, on a hot platter, and send to the table hot, to be seasoned by each person with butter, salt, and pepper to taste. If the oysters are fine, this is a most excellent way to serve them.
Another method of serving is to place the roasted oysters, shell and all, on either hot plates or on folded napkins, and gar- nish with spoonfuls of red and green peppers, crisp bits of fried bacon, a little horseradish, and slices of lemon. This is a nice way to serve them when one wishes the oysters as a single course.