Oysters, Scalloped

Ingredients

• about a quart of oysters
• 2 ozs. of butter
• a table-spoonful of flour
• parsley chopped fine
• salt
• white pepper
• bread-crumbs
• a gill of meat gravy

Method

1. 1

   Wash oysters and place on a gridiron until they open.

2. 2

   Detach from the flat shell, season with parsley, salt, white pepper, and breadcrumbs.

3. 3

   Add butter and bake for 7-8 minutes.

4. 4

   Add meat gravy and bake for another 2-3 minutes before serving.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 166. The excerpt below is the record exactly as published.

Oysters, Scalloped. — Wash the oys- ters well, and put them on the grid iron. As soon as they open, take from the fire, and throw away the flat shell, leaving them in the deep one, but detaching them from it. Sprinkle on each oyster some parsley chopped fine, salt, white pepper, and bread- crumbs ; then put on each a little piece of butter ; put them into the oven for seven or eight minutes ; take off, add a few drops of meat gravy to each, put back into the oven for two or three minutes, and serve warm. They may be scalloped in a scallop-shell, putting three or four oysters on each shell, with the same seasonings as above. Another way : — Open them when raw, and then place them on the shells as above. For about a quart of oysters, when opened, melt about 2 ozs. of butter in a pan, and mix a table-spoonful of flour with it, stir until it turns rather brown ; then add a gill of meat gravy and the juice of the oysters, well strained, with pepper and salt, stir now and then, and boil for ten minutes. Put a little of this sauce on each shell, dust them with bread or cracker crumbs, add a piece of butter on each shell also, and put into a warm oven for twelve minutes. Take off and serve warm. The term scalloped is also frequently applied to all baked oysters, and the to following way of preparing them is delicious : Have ready your baking- dish, a large plate of grated or finely crumbled stale bread, a generous pro- vision of butter, pepper, and salt. Proceed then as follows : Cover the bottom of the dish with a layer of fresh oysters, drained from their liquor, dot thickly all over with small bits of but- ter, then cover with bread-crumbs

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