Baked Oysters
From Virginia Cookery-book, 1884
Serves 6
Ideal for larger gatherings.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 28. The excerpt below is the record exactly as published.
bread-crumbs, and a sprinkling of pepper and celery salt ; add another layer of oysters, etc., finish- ing off with grated bread-crumbs ; then put the shells in a well-heated oven and bake till they are prettily browned. Baked Oystbes. Baked oysters are precisely like scolloped ones, only a baking-dish is used large enough to supply a whole com- pany, instead of the shells, which cannot always be pro- cured in parts of the country remote from the oyster fisheries. Oyster Patty. Make a nice pastry precisely as you would for chicken pie, allowing two quarts of flour for it, and a pound of butter
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