Scalloped Oysters

Ingredients

• 1 qt. oysters
• 1 pt. soft bread crumbs
• I c. butter
• ^ c. oyster liquor or cream
• salt to taste
• pepper to taste
• 1 tsp. lemon juice

Method

1. 1

   Wash oysters and drain.

2. 2

   Heat oyster liquor to boiling and remove scum.

3. 3

   Melt butter and mix with crumbs.

4. 4

   Layer crumbs and oysters in a buttered baking dish, seasoning each layer.

5. 5

   Moisten with liquid, possibly adding a beaten egg.

6. 6

   Bake in a hot oven for 20-30 minutes.

As published

This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 88. The excerpt below is the record exactly as published.

salt to taste, ^ s.s. pepper, 2 pieces celery. School Recipe. ^ 1. tsp. butter, ^ 1. tsp. flour, ^ s.s. salt, spk. white pepper, 4 oysters, I c. milk, 2-inch piece celery. Method. Wash and drain oysters. Strain the liq- uor and put it on to boil. Remove scum, add oysters, and simmer till they are plump and the edges curl or separate. Strain the liquor in the hot milk, and keep till oysters are hot. Melt butter and when it bubbles add flour; when the mixture bubbles add milk gradually. Add seasoning. Boil 3 or 4 m. Re- move from fire, add oysters and serve very hot. If celery is used, cut in small pieces and add to milk when put over to heat. Scalloped Oysters — Home Recipe. 1 qt. oysters, 1 pt. soft bread crumbs, I c. butter, ^ c. oyster liquor or cream, salt and pepper to taste, 1 tsp. lemon juice

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