Butter the dish, (common earthern pie-plates are the
best,) cover the bottom of the dish with very fine bread
crumbs ; add a layer of oysters ; season with pepper and
salt✪ Escaloped Oysters ; alternate the crumbs and oysters until you have
three layers ; finish with crumbs ; cover the top with small
pieces of butter; finish around the edge with bread cut
into small oblong pieces dipped in butter ; bake half an
hour; unless shell oysters, wash them th*oroughly and
strain.
ESCALOPED OYSTEES.
Mrs. D.
Crush and ^ roll several handfuls of friable crackers ;
put a layer in the bottom of a buttered pudding dish ;
wet this with a mixture of the oyster liquor and milk,
slightly warmed ; next a layer of oysters ; sprinkle with
salt and pepper, and lay small bits of butter upon them
then another layer of moistened crumbs, and so on until
the dish is full. Let the top layer be of crumbs, thicker
than the rest, and beat an egg into the milk you pour
over them ; put pieces of butter on top ; cover the dish ;
bake half an hour.
ESCALOPED OYSTEES.
Mrs. Norcross.
Scald the oysters ; butter the dish in which they are to
be baked ; put in first a layer of rolled crackers ; take the
oysters from the liquor one at a time, to be sure no shells
6
82
THE HOME COOK BOOK.
are on them ; then add a layer of oysters with butter, a
little pepper, and continue adding a layer of crackers and
oysters until the dish is full ; have the top layer crackers ;
strain over the whole the liquor ; bake half an hour.
OYSTER PIE.
Anonymous.
Take a large dish, butter it, and spread a rich paste
over the sides and around the edge, but not on the bot-
tom. The oysters should be as large and fine as possible ;
drain off part of the liquor from the oysters ; put them
into a pan, and season them with pepper, salt, spice and
butter ; have ready the yolks of three boiled eggs chopped
fine, and grated bread crumbs ; pour the oysters with as
much of their liquor as you please into the dish with the
paste, strew over them the chopped eggs and grated bread ;
roll out the lid of the pie and put it on, crimping the
edges. Bake in a quick oven. Nice also, with a gill of
cream✪ Oyster Pie added, and a little flour.
OYSTER PATTIES.
Aunt Maggie.
Make some rich puff paste and bake it in very small tin
patty pans; when cool, turn them out upon a large dish;
stew some large fresh oysters with a few cloves, a little
mace and nutmeg; then add the yolk of one egg,
boiled hard and grated ; add a little butter, and as much
of the oyster liquor as will cover them✪ Oyster Patties. When they have
stewed a little while, take them out of the pan and set
them to cool. When quite cold, lay two or three oysters
in each shell of puff paste.
VALUABLE RECIPES.
83
OYSTER PATTIES.
Mrs. Thos. Orton.
Stew the oysters ; take the broth and allow the yolk of
one egg to every dozen of oysters ; turn off the broth and
add the eggs ; let it come to a boil ; then turn back the
oysters and fill the crust.
TO FEY OYSTEES.
Mrs. Edward Ely. ✪ To Fry Oysters
Page 35 · 5 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Butter the dish, (common earthern pie-plates are the best,) cover the bottom of the dish with very fine bread crumbs ; add a layer of oysters ; season with pepper and salt ; alternate the crumbs and oysters until you have three layers ; finish with crumbs ; cover the top with small pieces of butter; finish around the edge with bread cut into small oblong pieces dipped in butter ; bake half an hour; unless shell oysters, wash them thoroughly and strain.
ESCALOPED OYSTERS.
Mrs. D.
Crush and ^ roll several handfuls of friable crackers ; put a layer in the bottom of a buttered pudding dish ; wet this with a mixture of the oyster liquor and milk, slightly warmed ; next a layer of oysters ; sprinkle with salt and pepper, and lay small bits of butter upon them then another layer of moistened crumbs, and so on until the dish is full. Let the top layer be of crumbs, thicker than the rest, and beat an egg into the milk you pour over them ; put pieces of butter on top ; cover the dish ; bake half an hour.
ESCALOPED OYSTERS.
Mrs. Norcross.
Scald the oysters ; butter the dish in which they are to be baked ; put in first a layer of rolled crackers ; take the oysters from the liquor one at a time, to be sure no shells
are on them ; then add a layer of oysters with butter, a little pepper, and continue adding a layer of crackers and oysters until the dish is full ; have the top layer crackers ; strain over the whole the liquor ; bake half an hour.
OYSTER PIE.
Anonymous.
Take a large dish, butter it, and spread a rich paste over the sides and around the edge, but not on the bottom. The oysters should be as large and fine as possible ; drain off part of the liquor from the oysters ; put them into a pan, and season them with pepper, salt, spice and butter ; have ready the yolks of three boiled eggs chopped fine, and grated bread crumbs ; pour the oysters with as much of their liquor as you please into the dish with the paste, strew over them the chopped eggs and grated bread ; roll out the lid of the pie and put it on, crimping the edges. Bake in a quick oven. Nice also, with a gill of cream added, and a little flour.
OYSTER PATTIES.
Aunt Maggie.
Make some rich puff paste and bake it in very small tin patty pans; when cool, turn them out upon a large dish; stew some large fresh oysters with a few cloves, a little mace and nutmeg; then add the yolk of one egg, boiled hard and grated ; add a little butter, and as much of the oyster liquor as will cover them. When they have stewed a little while, take them out of the pan and set them to cool. When quite cold, lay two or three oysters in each shell of puff paste.
OYSTER PATTIES.
Mrs. Thos. Orton.
Stew the oysters ; take the broth and allow the yolk of one egg to every dozen of oysters ; turn off the broth and add the eggs ; let it come to a boil ; then turn back the oysters and fill the crust.
TO FRY OYSTERS.
Mrs. Edward Ely.
Records on this page
Creamed OystersEscaloped OystersOyster PieOyster PattiesTo Fry Oysters