Scalloped Oysters

Ingredients

• two dozen Oysters
• shake some fine breadcrumbs into them
• tiny bits of butter
• Strain the oyster liquor
• Grate a thick smooth layer of breadcrumbs

Method

1. 1

   Open carefully two dozen Oysters, give them a scald in their own liquor over the fire, wash them free from grit, and beard them carefully.

2. 2

   Cut each Oyster in half.

3. 3

   Butter the scallop-shells, fill them with alternate layers of Oysters, breadcrumbs, and tiny bits of butter.

4. 4

   Pour some gently into each shell.

5. 5

   Grate a thick smooth layer of breadcrumbs over the top and put a little bit of butter upon that.

6. 6

   Place the shells in a Dutch oven before a clear fire, and turn them till the tops are lightly browned all over and all round.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 68. The excerpt below is the record exactly as published.

Scalloped Oysters. — The great secret of this dish is to use plenty of Oysters, and to use Natives only. Open carefully two dozen Oysters, give them a scald in their own liquor over the fire, wash them in the same liquor free from grit, and beard them carefully. Cut each Oyster in half. Butter the scallop- shells, and shake some fine breadcrumbs into them. Fill them with alternate layers of Oysters, breadcrumbs, and tiny bits of butter. Strain the oyster liquor and pour some gently into each shell. Grate a thick smooth layer of breadcrumbs

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