Classic Seafood Recipes & Fish Recipes

Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp



(Mrs. Lincoln's Boston Cook Book, 1884)

Put one tablespoonful of butter in a covered saucepan with half a saltspoonful of white pepper, one teaspoonful of salt, and a few grains of cayenne pepper.

When hot, add one pint of oysters carefully prepared.

Cover closely, and shake the pan to keep the oysters from sticking; cook two or three minutes, or till plump.

Serve on toasted crackers.



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