Oysters, Scalloped

Ingredients

• two dozen oysters
• two ounces of butter
• two ounces of flour
• a quarter of a pint of milk or cream
• half a tea-spoonful of anchovy
• a pinch of cayenne
• a grate or two of nutmeg
• the well-beaten yolks of two eggs
• a table-spoonful of finely-chopped parsley
• a tea-spoonful of lemon-juice

Method

1. 1

   Open and beard oysters, cut each into two.

2. 2

   Dissolve butter, mix with flour, oyster liquor, and milk.

3. 3

   Add anchovy, cayenne, nutmeg, and stir for a quarter of an hour.

4. 4

   Mix in eggs, parsley, lemon juice, and oysters.

5. 5

   Fill shells, cover with breadcrumbs, moisten with butter, and bake until browned.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1070. The excerpt below is the record exactly as published.

a tea-spoonful of lemon-juice. Keep stirring one way imtil the sauce is quite smooth ; let it boil, then put in the oysters, and ch-aw the saucepan to the side until they are warmed through, but they must not be allowed to boil, or they will shrink and turn leathery. Serve the sauce very hot. A tea-spoonful of anchovy may be added, if liked. Time, twenty minutes. Probable cost, 3s. Sufficient for six persons. Oysters, Sauce of. Brown (another way). — Brown a table-spoonful of flour and a finely-minced shallot in two ounces of fresh butter until they are brightly browned, add a quarter of a pint of good brown stock, a pinch of cayenne, a little pepper and salt, and the oyster liquor, and stir the sauce until it is smooth and thick. Let it boil, then draw the pan to the side, and add a dessert-spoonful of strained Icmen- juice, a table-spoonful of claret, and a dozen oysters, which have been bearded and cut into quarters. "SMien these are warm through, the sauce is ready for ser-ving. Time, twenty minutes. Probable cost, 2s. Sufficient for three or four persons. Oysters^ Sauce of, Mock.— Cut three anchovies into small pieces, and put them into a stewpan with a quarter of a pint of ^water, half a blade of mace, half a dozen peppercorns, and two cloves. Simmer A-ery gently until the ancho-\des are dissolved, then strain the liquor, thicken it -with a little flour and butter, and mix with it enough milk or cream to make up haK a pint. Sprve veiy hot. Or, stir a tea- spoonful of ancliovj' essence into half a pint of OYS (497) OYS white sauce ; season -with pepper and nutmeg, and serve hot. Time, half an hour. Probable cost, 6d. Sufficient for five or six persons. Oysters, Sauce of, White.— Open a dozen oysters, and boU them in their own liquor for two minutes, to harden them, then cool, beard and halve or quarter them. Mix an oimco of butter and an ounce of flour smoothly together in a stewpan. Add the oyster liquor, a pinch of cayenne, the eighth of a small nutmeg, grated, and as much milk as will make the quantity up to three-quarters of a pint. Stir the whole gently over the fire until the sauce i.s smooth and thick, then put in the oj^sters, and when they are warmed through, serve im- mediately. A little lemon- juice and anchovy may be added, if liked. Time, twenty minutes. Probable cost, 23. Sufficient for three or four persons. Oysters, Sauce of. White (another way). — Open and beard a dozen oysters, as in the last recipe. Put the beards into a stewpan with the liquor, a quarter of a pint of white stock, half a dozen peppercorns, an inch of thin lemon- rind, and a bay-leaf, and let them simmer very gently for a quarter of an hour. Mix an ounce of butter smoothly with an ounce of flour, add the strained liquor, a pinch of salt and cayenne, a glassful of sherrj^ or madeira, a dessert-spoonful of lemon- juice, and the oysters. When these ingredients are hot through, draw the saucepan to the side, and stir in very gradually the well- beaten yolks of three eggs. Mix thoroughly, and serve immediately. If the sauce is allowed to boil after the oysters are added, they will be hard and leathery. Probable cost, 2s. 6d. Sufficient for five or six persons. Oysters, Sausages of.— Large stewing oysters are the best for making sausages. Open two dozen oysters, and mince them finely. Mix with them six ounces of grated broad-crumbs, which have been soaked for a few minutes in the oyster liquor, and six ounces of finely-shred beef' suet. Season the mixture with a salt- spoonful of powdered mace, half a salt-spoonful of salt, half a salt-spoonful of jjepper, and a pinch of cayenne, and moisten it with the weU-beaten j'olks of two eggs. Make up the mixture into small sausages, about three inches long, flour these well, and fry them in hot fat until they are lightly broviTied. Drain them, and serve piled high on a napkin, and garnished with parsley. This preparation is better for being made two or three hours before it is wanted. Sometimes a smaU quantity of minced veal is added. Time, seven or eight minutes to fry the sausages. Probable cost, 4s. Sufficient for three or four persons. Oysters, Scalloped.— Scalloped oysters ought properly to be served in sc<alloi>s of silver or earthenware ; but when these are not at hand, a small dish will answer the purpose, or the deep shells of the oysters, which have been thoroughly cleansed. Oysters dressed in this way should be small, plump, and juicy ; large, coarse oysters would not be at all nice. Open and beard two dozen oysters, and cut each one into two. Dissolve two ounces of butter in a stewpan, mix it smoothly with two ounces of flour, the strained oyster-liquor, and a quarter of a pint of milk or cream. Add half a tea- spoonful of anchovy, a pinch of cayenne, and a grate or two of nutmeg, and stir the sauce over the fire for a quarter of an hour. Let it cool for a minute, then mix in the well-beaten yolka of two eggs, a table-spoonful of finely-chopped parsley

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