Devilled Oysters is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic starter of oysters served in their shells with butter, lemon juice and cayenne pepper that are grilled (broiled) before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Devilled Oysters.
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This is a classic recipe for a Victorian version of Devilled Oysters that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 348.—DEVILLED OYSTERS.
Open the oysters in their deep shell, season them with a small piece butter, a little cayenne, salt. and lemon-juice ; place them on a gridiron over a brisk fire, and broil them for about three minutes. Serve with bread and butter.
Modern Redaction
Ingredients:
20 oysters
7 tsp butter
cayenne pepper, to taste
10 tsp lemon juice
Method:
Shuck the oysters (reserve and strain the liquor for another use). Remove the meat from the shells then place the oysters back on the half shell. Set about 1/3 tsp of butter on top of each, drizzle 1/2 tsp lemon juice over each one and season to taste with cayenne pepper.
Place the oysters under a hot grill and cook for about 3 minutes. Serve immediately, accompanied by bread and butter.
