Escalloped Oysters

Ingredients

• Koll 1 quart of crackers fine
• Grease the baking dish with butter
• drain the liquor from the oysters
• add twice the quantity of milk to it
• layer of oysters
• seasoning of salt
• pepper
• bits of butter
• Beat 1 egg
• remainder of the milk and oyster liquor

Method

1. 1

   Layer cracker crumbs in a greased dish, moisten with oyster liquor and milk, add oysters with seasoning, and alternate layers until all are used.

2. 2

   Pour beaten egg mixed with milk over the top, cover, and bake for 30 minutes, then uncover and bake for another 30 minutes.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 65. The excerpt below is the record exactly as published.

ESCALLOPED OYSTERS.— Koll 1 quart of crackers fine with the rolling pin. Grease the baking dish as you would before baking a cake in it. Put a layer of cracker crumbs in the dish; drain the liq- uor from the oysters and add twice the quantity of milk to it; mois- ten the crumbs with some of this, then put in a layer of oysters with a seasoning of salt, x^epper and bits of butter. Put in the layers of crumbs alternately with the oysters in this way until all are in, with a layer of crumbs and bits of butter on top. Beat 1 egg and add to it the remainder of the milk and oyster liquor, or if none remains, add a little milk to the egg and pour it over all. Put a cover over it and bake -^ hour; then remove the cover and bake ^ hour longer FRIED OYSTERS — Take large sized oysters, parboil slightly, drain, sprinkle with pepper

Cook this with the app: pantry check, scaling, and the assistant.