A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Place with the upper or deep shell down to catch the juice. Cook over or on live coals.
Preserved exactly as written in the original source
Select the large ones, those usually termed 'Saddle Rocks'
wash and wipe them, and place with the upper or deep shell down, to catch the juice, over or on live coals
When they open their shells, remove the shallow one, being careful to
Modern guidance to help you succeed with this vintage recipe
Roasting oysters in their shells over live coals creates intense, direct heat that forces the oyster's adductor muscle to relax, causing the shell to pop open naturally. The deep shell acts as a natural cooking vessel, capturing the oyster's liquor (the flavorful brine) which concentrates and mingles with the oyster meat as it steams in its own juices. This method preserves moisture while developing subtle smoky notes from the coals.
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