Oysters (To Scallop)

Ingredients

• 1 score of oysters and the liquor
• 1 oz. butter
• 1 pint liquor
• 1 oz. flour
• A few tablespoonfuls of cream
• Pepper, salt, and cayenne

Method

1. 1

   Beard the oysters, strain the liquor, and stew the beards in the liquor for ten minutes.

2. 2

   Put the butter and flour into a saucepan; rub together with a wooden spoon until the butter absorbs the flour, then add a little pepper, salt, cayenne, and the liquor from the beards; boil three minutes; add a little cream, just enough to make the sauce a nice thickness, drop the oysters into boiling water for about a quarter of a minute; strain, and stir into sauce.

3. 3

   Butter some scallop tins, and fill with the mixture, cover with some brown bread crumbs which have a little butter mixed with them, and bake 5 or 4 minutes in a medium oven.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 6. The excerpt below is the record exactly as published.

OYSTERS (To Scallop). A few tablespoonfuls of cream Pepper, salt, and sayenne Brown bread crumbs 1 score of oysters and the liquor 1 oz. butter i pint liquor 1 oz. fiour Beard the oysters, strain the liquor, and stew the beards in the liquor for ten minutes. Put the butter and flour into a 13 saucepan ; rub together with a wooden spoon until the butter absorbs the flour, then add a little pepper, salt, cayenne, and the liquor from the beards ; boil three minutes ; add a little cream, just enough to make the sauce a nice thickness, drop the oysters into boiling water for about a quarter of a minute ; strain, and stir into sauce. Butter some scallop tins, and fill with the mixture, cover with some brown bread crumbs which have a little butter mixed with them, and bake S or 4 minutes in a medium oven. The oysters on no account must be allowed to boil. No. 30. OYSTERS (to Fry). Choose some fine oysters, and beard them, drop them in boiling water just a quarter of a minute ; drain and dry thoroughly; dip in batter No. 3 (page 117), then drop in smoking- hot fat until just a light brown ; drain on kitchen paper. These may be served with bread and butter or round boiled fish, or in the centre of a dish of lobster cutlets. No. 31. OYSTERS (Rissolettes). 1 oz. flour 2 tablespoonfuls of liquor from ' oysters i pint good cream 4 oz. butter 1 dozen oysters 1 egg i lb. white bread crumbs Fat for frying A very little pepper, salt, and cayenne

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