Escalloped Oysters

Ingredients

• a quart of oysters
• eight or ten crackers
• two tablespoonfuls of melted butter
• three of milk
• salt to taste
• pepper to taste

Method

1. 1

   Wash oysters and prepare cracker dust.

2. 2

   Butter a pudding dish, layer cracker dust, oysters, salt, pepper, melted butter, and milk.

3. 3

   Repeat layers until nearly full, finishing with cracker dust and butter lumps on top.

4. 4

   Bake for about half an hour.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 19. The excerpt below is the record exactly as published.

pepper to taste, i pint of stock, i glass of claret or port wine, i oz. each of butter and flour. Wash the fiish very clean, and wipe it quite dry. Lay it in a stew- pan, with all the ingredients but the butter and flour, and simmer gently for half an hour, or rather more, should the fish be not Take it out, strain the gravy, thicken; pour it The Bay. quite done. over the trout and serve. SHELL. FISH AND HOW TO PREPARE IT Oysters on the Half Shell. Oysters to be eaten on the half shell should not be opened un- til just before serving. If possible get a market man to open your oysters for you or at least show you how it is done. About six are al- lowed for each peison. Put the oysters on the half shell on a dinner plate, put a slice of lemon in the center and serve. Oysters on the Half Shell, No. 2. Place half a dozen oysters on the half shell on a dinner plate, and an empty shell in the middle to contain the vinegar, etc. If it is not The Oyster. Shell Fish and How to Prepare It 23 convenient to obtain shell oysters, very nice ones can h'i obtained in bulk; these are served on small plates with a slice of lemon or on regular oyster plates, which have cavities for half a dozen oysters, also extra ones for the seasoning. Put both oysters and plates on the ice for an hour or two before serving. Oysters on a Block of Ice. Saw a block of ice to fit a platter, square if you have one. A block twelve or four- teen inches square, by eight or nine deep, is a nice size. Into the middle of the block make a cavity by placing on it a tin basin of hot water; as the ice melts pour off the water and keep renewing the water in the tin until the cavity will hold as many oysters as you wish to serve. You can judge the capacity of the cavity by that of the basin. Drain the oysters in a colander, then put them in the ice; garnish or trim the dish with parsley, celery, cress or flowers. This is not only a nice way to serve oysters, but is also an elegant ornament for a table. Fried Oysters. Put the oysters in a colander, pour water over them, then take out and wipe dry. Have some crackers rolled fine, season with pepper and salt and put on a platter. Beat an t<gg and dip the oysters in it, then roll in the cracker crumb and lay them on a plate covered with the cracker dust. Fry crisp and brown in hot lard or butter, or half and half of each. Serve at once. Broiled Oysters. Dry large selected oysters, place on a fine wire broiler, turning often. Have some toast pre- pared, butter the oysters, season with salt and pepper, place on the toast, put in the oven for a moment to heat, and serve. Oysters Roasted in the Shell. Wash the shells and wipe them dry, put in a baking pan and bake for twenty or twenty-five minutes in a brisk oven. Serve on hot plates as soon as taken from the oven. 24 Shell Fish and How to Prepare It Escalloped Oysters. Put a quart of oysters in a col- ander, wash thoroughly by pouring cold water over them. Reduce eight or ten crackers to dust by rolling them. Butter an earthen pudding dish, put a layer of cracker dust in the bottom of the dish, then a layer of oysters, sprinkle with salt and pepper and pour then two tablespoonfuls of melted butter and three of milk

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