Oysters and Macaroni, — Lay some stewed macaroni in a deep
dish and put over it a thick layer of oysters, bearded, and seasoned
with cayenne pepper and grated lemon rind. Add a small cup
cream. Strew oread-crumbs over the top, and brown it in a pretty
quick oven. Serve hot, with Piquant Sauce. Or have ready a third
of a package macaroni, two dozen oysters, cup milk, an egg, table-
spoon flour, pepper and salt; [put the macaroni in boiling salted
water, boil twenty minutes and drain dry; butter the bottom of
three-pint bakinff dish, put in half the macaroni^ strew oysters over
it, and dot with butter, in small pieces, dredge with salt and pepper
and cover with rest of macaroni ; moisten the flour with a Uttle
milk, beat in the egg, then the rest of milk and oyster liquor, and
pour in the dish and bake about twenty minutes or until set. Orated
cheese, sprinkled between the layers of oysters and macaroni is a
nice addition. If a larger dish is wanted, put in three layers each
of oysters and macaroni, and some alternate also with layers of
bread-crumbs✪ Oysters and Macaroni; finishing with these on top. Scald the oyster liquor,
strain, add sufficient milk to moisten the whole well and pour over
thetop, dot with bits of butter and bake about twenty minutes.
Prepare Chicken a^nd Ma^^roni %dim.e^ first steaming chicKen tender.
Oysters in the Shell. — Select large shell oysters. Wash shells
«ntil clean as polished marble. Place in dripping pan with round
shell down snd set in hot oven twenty minates. Do Dot remoys
top shell, but cook in both shells, and when done Berve on upper
part of Bhell instead of lower. Seanon highly with a bit of butter,
cayenne peeper and teaspoonlemon juice. Oropen shells with knife
as directed, Keeping deepebtonee for use and
loosen oysters entirely from shell, or they
will draw to one side. Dredge fine bread-
crumbs in ahells, replace oysters, cover with
I bread-crumbs, and hake. When lightly
' browned, pour teaspoon melted butter over
each, moistening crumbs welt and dust with
ojHa BDau. salt and pinch cayenne. It hastens the
browning to have the bread dry. Serve four or five on a plate,
with a quarter of lemon in center. Or having washed empty shells,
place them in pan in very hot oven and when hot put in each a bit
of butter and dust of pepper with a large oyster or several email ones ;
pnt pan in oven till edges curl, then take shells np on hot dish and
■erve at once. Some turn oysters over just before serving.
Scallops. — Aa sold in market scallops are generally ready for
cooking ; if bought in shell, boil and take out the muscular part or
heart, as that is the only part used in cooking. For Baked Scal-
lops, boil tender, drain add some White Sauce and place in buttered
baking dish, covering the top with a layer of bread-crumbs✪ Baked Scallops and
brown in oven. '
Page 507 · 4 recipe records on this page
Presented as published in 1890. 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
Oysters and Macaroni, — Lay some stewed macaroni in a deep dish and put over it a thick layer of oysters, bearded, and seasoned with cayenne pepper and grated lemon rind. Add a small cup cream. Strew bread-crumbs over the top, and brown it in a pretty quick oven. Serve hot, with Piquant Sauce. Or have ready a third of a package macaroni, two dozen oysters, cup milk, an egg, tablespoon flour, pepper and salt; [put the macaroni in boiling salted water, boil twenty minutes and drain dry; butter the bottom of three-pint baking dish, put in half the macaroni, strew oysters over it, and dot with butter, in small pieces, dredge with salt and pepper and cover with rest of macaroni ; moisten the flour with a little milk, beat in the egg, then the rest of milk and oyster liquor, and pour in the dish and bake about twenty minutes or until set. Grated cheese, sprinkled between the layers of oysters and macaroni is a nice addition. If a larger dish is wanted, put in three layers each of oysters and macaroni, and some alternate also with layers of bread-crumbs; finishing with these on top. Scald the oyster liquor, strain, add sufficient milk to moisten the whole well and pour over thetop, dot with bits of butter and bake about twenty minutes. [illustration: Prepare Chicken and Macaroni dime, first steaming chicken tender.]
Oysters in the Shell. — Select large shell oysters. Wash shells until clean as polished marble. Place in dripping pan with round
shell down snd set in hot oven twenty minutes. Do not remove top shell, but cook in both shells, and when done Serve on upper part of shell instead of lower. Season highly with a bit of butter, cayenne pepper and teaspoonlemon juice. Or open shells with knife as directed, Keeping deep stone for use and loosen oysters entirely from shell, or they will draw to one side. Dredge fine breadcrumbs in shells, replace oysters, cover with I bread-crumbs, and hake. When lightly ' browned, pour teaspoon melted butter over each, moistening crumbs welt and dust with oyster salt. salt and pinch cayenne. It hastens the
browning to have the bread dry. Serve four or five on a plate, with a quarter of lemon in center. Or having washed empty shells, place them in pan in very hot oven and when hot put in each a bit of butter and dust of pepper with a large oyster or several email ones ; put pan in oven till edges curl, then take shells np on hot dish and serve at once. Some turn oysters over just before serving.
Scallops. — As sold in market scallops are generally ready for cooking ; if bought in shell, boil and take out the muscular part or heart, as that is the only part used in cooking. For Baked Scallops, boil tender, drain add some White Sauce and place in buttered baking dish, covering the top with a layer of bread-crumbs and brown in oven. '
Records on this page
Oyster SandwichesOysters and MacaroniOysters in the ShellBaked Scallops