pescatariannut-freeegg-freesoy-free
Scalloped Oysters
From A year's cookery, 1880
Serves 1
Send pepper and vinegar and a little brown bread and butter to table with this dish.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 135. The excerpt below is the record exactly as published.
Scalloped Oysters. B<5cliaulf^ of Bice Mould. Dinner. Game Soup. Beef Steak k l’ltalienne Potatoes. Brown Bread and Butter Pudding. Cheese. Marketing. For the Day. —A tin of Pi'eserved Oysters ; a slice of tender Steak two inches thick, and weighing about three pounds (January 10th) ; Potatoes ; Normandy Pippins. For To-morrow. — A small tin of Corned Beef ; a penny-worth of small Salad. Order a well-hung Shoulder of Mutton, to be sent to-morrow morning. Choose one that has not an undue proportion of fat. Muffins (January 29th). Bbeakfast. — Devilled Drum-sticks (January 14th); Pickled Pork (Note 2, April 25tli); Teacakes (February 14th); Bread and Milk (January 25th). Luncheon. — Scalloped Oysters . • — Open the tin, take out the oysters, put them on a dish in the oven, and let them get hot through. Strain the oyster liquor ; melt one ounce of butter in a small stew- pan, mix with it an ounce of flour, and work it to a smooth paste with the back of a wooden spoon. Add the oyster . liquor and ’ an equal measure of milk ; stir the sauce till it boils and thickens. Season it with salt and cayenne
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Cook this with the app: pantry check, scaling, and the assistant.