We have no meanings for "large oysters" in our records yet.
1 Boil large oysters in their liquor; season with salt, pepper and curry-powder.
2 Use large oysters , and look them over carefully for bits of shell.
3 Make oyster fritters the same way, using fine large oysters in place of apples.
4 Wash and look over one dozen large oysters to free from bits of shell.
5 Take fifty fine large oysters , and mince them raw.
6 Drain large oysters ; sprinkle with salt and pepper.
7 Six large oysters are usually allowed each person.
8 Season large oysters with salt and pepper.
9 Allow four large oysters for each service.
10 Select large oysters ; drain; put on a plate; place in the steamer over a kettle of boiling water.
11 These large oysters eat best fried, having hardly any saltness, but in other respects are large and delicate.
12 Take two quarts of large oysters .
13 One pint large oysters , one-half cup flour, one-half cup milk, one-half teaspoonful salt, one-half cup fresh tomato catsup.
14 You can also put large oysters on the skewers with pieces of bacon, and cook in the same way.
15 Take nine large oysters out of the shell; wash, dry and roast over a charcoal fire, on a broiler.
16 Take 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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This collocation consists of: Large oysters through the time
Large oysters across language varieties