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The New Zealand Railways Magazine, Volume 4, Issue 1 (May 1, 1929)

Panned Oysters

Panned Oysters.

Clean a pint of large oysters. In a dripping pan place small oblong pieces of toast, put an oyster on each piece, season with salt and pepper, and bake until the oysters are plump. Serve with 3 tablespoons butter creamed with half teaspoon salt, I tablespoon lemon juice, and a few grains cayenne.

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The way to keep a circle of friends is always to act on the square.—“Mutual Magazine.”