Norfolk Oysters

Ingredients

• 1 1/2 cups hot boiled rice
• 1 pint oysters
• 1 cup Thin White Sauce
• 1 cup buttered cracker crumbs
• Butter
• Salt
• Pepper

Method

1. 1

   Cover bottom of buttered baking dish with half the rice, cover rice with half the oysters, pour over half the sauce, dot with butter, and sprinkle with salt and pepper; repeat, using remaining ingredients.

2. 2

   Cover with crumbs and bake in hot oven (450° F.) for 30 minutes.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 105. The excerpt below is the record exactly as published.

NORFOLK OYSTERS 11% cups hot boiled rice Butter 1 pint oysters Salt 1 cup Thin White Sauce (p. 192) Pepper 1 cup buttered cracker crumbs

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