Oysters, Scalloped
From Salads, sandwiches, and savouries, 1901
Can use scallops, shrimps, or any flaked cooked fish.
Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 32. The excerpt below is the record exactly as published.
Oysters, Scalloped. — Strain otf the liquor from the oysters and add this, with the beards, to as much rich white sauce as you have oyster liquor, allow this to cook together till nicelv flavoured with the oyster beards, then strain these off, re-boil the sauce, lay in the oysters, and just simmer them for a minute or two. Now lay them, in well-buttered silver or china shells or well-washed scallop shells, then cover lightly with freshly grated white crumbs, season with freshly ground black pepper, salt, and minced parsley, pour a little liquefied butter
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