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 on ice with a little oyster liquor, lemons, cayenne pepper, bread and butter. The full recipe is presented here and I hope you enjoy this classic British version of: Oysters.
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This is a classic recipe for a Victorian version of 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. 347.—OYSTERS.
Oysters should be served in their deep shells with their own liquor, and eaten with a fork ; cayenne pepper, quarters of lemon, brown bread and butter, form their most proper accomplishments.
Shuck the oysters (reserve and strain the liquor). Remove the meat from the shells then place the oysters back on the half shell. Set on ice, pour over a little of the reserved liquor then season each with cayenne pepper.
Serve immediately, accompanied by lemon quarters, brown bread and butter.
