Have ready bread crumbs not very finely grated, butter a
pudding-dish, and put in it a layer of the crumbs ; on these
put a layer of oysters and another layer of crumbs, season with
pepper and salt, and sprinkle thickly with pieces of butter, then
another layer of oysters and crumbs, seasoned and buttered as
before, and so on until the dish is filled ) place a layer of crumbs
over the top well seasoned, cover with little pieces of butter,
put them in a quick oven and bake them slowly for an hour and
a half; cover them with paper when brown enough.
Another Way.
Proceed with the oysters as above, but instead of crumbs use
small squares of bread, cut into dice, with plenty of butter and
seasoning, and bake for three-quarters of an hour.
SHELL FISH. M
Scalloped Oysters, No. S
Drain the oysters, and put them in a stew- pan with a teaonp
of rioh cream, and half the quantity of their own liquor, a piece
of butter the sise of an egg, with a teaspoonful of corn starch
mixed in it, a teaspoonful of chopped parsley, pepper and salt
to your taste, and two beaten eggs ; mix all together, and set
over the fire, simmer for one minute \ butter a scallop-shell ox
deep dish, sprinkle plentiftdly with bread crumbs, pour in the
oysters, cover the top thickly with bread crumbs, season with
pepper and salt, scatter pieces of butter over the top, and bake
half an hour. This is for one hundred oysters.
* Oyster Patties.
Boll out puff paste a quarter of an inch thick, cut it into
squares, cover eight or ten patty-pans, put on each a piece of
bread as large round as a walnut, and an inch in thickness ; roll
out another layer of paste of the same thickness, cut it as above,
wet the edge of the bottom crust, lay on the top, trim them
round the edge, notch them with the back of the knife half an
inch apart, and bake them in a hot oven fifteen minutes. When
they are done, cut a round piece out of the top crust, leaving the
edge entire ; take out the bread and fill the insides with oysters
prepared as follows : Drain all the juice from them, chop a
doien of them quite fine, and put them with the whole oysters
into a stew-pan, and for fifty oysters, add two-thirds of a pint of
rich milk, a little white pepper and salt, a blade of mace, and
two ounces of butter^ with a half teaspoon of corn starch mixed
into a paste in it ; stir all together, and add the yolks of two
and the white of one egg beaten a little. When thoroughly
mixed, set over the fire and simmer two or three minutes, until
the beard of the oysters separates ; then take them off and fill
the patties and serve. If your patty-pans are small, cut the
oysters each in two or three pieces before you add them to the
ehopped oysters; stir them all the time they are over the fire.
94 COOKERY FROM EXPERIENCE.
* Oyster Fie, Ho. L
Make a crust of half puff paste, line a deep dish with it, seenr
ing it firmly on the rim of the dish ; prick it with a fork, be-
ing careful not to let the fork go quite through the crust ; bake
it in a quick oTcn ; for the cover, roll into the remainder of the
orust two ounces more butter, roll it twice, cut it out the shape
of your dish, lay it in a pan, ornament it with leaves of the
paste, and bake it a light brown. Strain off all the juice from
seventy-five oysters, put them in a stew-pan with a pint of milk,
a dozen whole allspice, the same of whole black pepper, and a
blade of mace ; add a little salt, stir in a quarter of a pound of
butter, mis in cold milk two even teaspoons of com starch, and
stir it in the oysters } take out a cup Ml of the juice after it is
all well mixed, and stir it slowly into three beaten eggs ; then add
them to the oysters, give a boil up, pour them into the orust,
put on the cover, and serve.
* Oyster Pie, No. 2. ✪ Scalloped Oysters
Page 45 · 4 recipe records on this page
Presented as published in 1905. 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
Have ready bread crumbs not very finely grated, butter a pudding-dish, and put in it a layer of the crumbs ; on these put a layer of oysters and another layer of crumbs, season with pepper and salt, and sprinkle thickly with pieces of butter, then another layer of oysters and crumbs, seasoned and buttered as before, and so on until the dish is filled ) place a layer of crumbs over the top well seasoned, cover with little pieces of butter, put them in a quick oven and bake them slowly for an hour and a half; cover them with paper when brown enough.
Another Way.
Proceed with the oysters as above, but instead of crumbs use small squares of bread, cut into dice, with plenty of butter and seasoning, and bake for three-quarters of an hour.
SHELL FISH. M
Scalloped Oysters, No. S
Drain the oysters, and put them in a stew- pan with a teaspoon of rich cream, and half the quantity of their own liquor, a piece of butter the sise of an egg, with a teaspoonful of corn starch mixed in it, a teaspoonful of chopped parsley, pepper and salt to your taste, and two beaten eggs ; mix all together, and set over the fire, simmer for one minute; butter a scallop-shell or deep dish, sprinkle plentifully with bread crumbs, pour in the oysters, cover the top thickly with bread crumbs, season with pepper and salt, scatter pieces of butter over the top, and bake half an hour. This is for one hundred oysters.
* Oyster Patties.
Boll out puff paste a quarter of an inch thick, cut it into squares, cover eight or ten patty-pans, put on each a piece of bread as large round as a walnut, and an inch in thickness ; roll out another layer of paste of the same thickness, cut it as above, wet the edge of the bottom crust, lay on the top, trim them round the edge, notch them with the back of the knife half an inch apart, and bake them in a hot oven fifteen minutes. When they are done, cut a round piece out of the top crust, leaving the edge entire ; take out the bread and fill the insides with oysters prepared as follows : Drain all the juice from them, chop a doien of them quite fine, and put them with the whole oysters into a stew-pan, and for fifty oysters, add two-thirds of a pint of rich milk, a little white pepper and salt, a blade of mace, and two ounces of butter^ with a half teaspoon of corn starch mixed into a paste in it ; stir all together, and add the yolks of two and the white of one egg beaten a little. When thoroughly mixed, set over the fire and simmer two or three minutes, until the beard of the oysters separates ; then take them off and fill the patties and serve. If your patty-pans are small, cut the oysters each in two or three pieces before you add them to the chopped oysters; stir them all the time they are over the fire.
* Oyster Fie, Ho. L
Make a crust of half puff paste, line a deep dish with it, securing it firmly on the rim of the dish ; prick it with a fork, being careful not to let the fork go quite through the crust ; bake it in a quick oven ; for the cover, roll into the remainder of the orust two ounces more butter, roll it twice, cut it out the shape of your dish, lay it in a pan, ornament it with leaves of the paste, and bake it a light brown. Strain off all the juice from seventy-five oysters, put them in a stew-pan with a pint of milk, a dozen whole allspice, the same of whole black pepper, and a blade of mace ; add a little salt, stir in a quarter of a pound of butter, mix in cold milk two even teaspoons of corn starch, and stir it in the oysters } take out a cup Ml of the juice after it is all well mixed, and stir it slowly into three beaten eggs ; then add them to the oysters, give a boil up, pour them into the crust, put on the cover, and serve.
* Oyster Pie, No. 2.
Records on this page
Scalloped OystersOyster PattiesOyster Pie, No. 1Oyster Pie, No. 2