pescatariannut-freeegg-freesoy-free
Oysters Scalloped
From The Pattern cook-book, 1890
Serves 4
There should be at least a tea-cupful of the liquid to a quart baking-dish-full of oysters.
Presented as published in 1890. 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 The Pattern cook-book (1890) by Butterick Publishing Company, page 49. The excerpt below is the record exactly as published.
OYSTERS, SCALLOPED. Drain the oysters, and place a generous layer of them in a baking dish, seasoning with salt and pepper and dots of butter, half a table-spoonful of butter being none too much. Spread a thick layer of- cracker-crumbs over the oysters, and repeat the layers of oysters, season- ing and crumbs until all the oysters have been used, placing a layer of cracker-crumbs at the top and sprink- ling them lightly with salt, pepper and dots of butter. Add an equal quantity of milk to the oyster liquor
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