Encara no tenim significats per a "large oysters".
1Boil large oysters in their liquor; season with salt, pepper and curry-powder.
2Use large oysters, and look them over carefully for bits of shell.
3Make oyster fritters the same way, using fine large oysters in place of apples.
4Wash and look over one dozen large oysters to free from bits of shell.
5Take fifty fine large oysters, and mince them raw.
6Drain large oysters; sprinkle with salt and pepper.
7Six large oysters are usually allowed each person.
8Season large oysters with salt and pepper.
9Allow four large oysters for each service.
10Select large oysters; drain; put on a plate; place in the steamer over a kettle of boiling water.
11These large oysters eat best fried, having hardly any saltness, but in other respects are large and delicate.
12Take two quarts of large oysters.
13One pint large oysters, one-half cup flour, one-half cup milk, one-half teaspoonful salt, one-half cup fresh tomato catsup.
14You can also put large oysters on the skewers with pieces of bacon, and cook in the same way.
15Take nine large oysters out of the shell; wash, dry and roast over a charcoal fire, on a broiler.
16Take twenty-five large oysters, put them in a saucepan over a moderate fire, and cook slowly until the gills are curled.
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Large oysters a través del temps
Large oysters per variant geogràfica