Scalloped Oysters

Ingredients

• three or four layers of oysters
• a thin layer of crumbs
• Season the crumbs well with salt
• Season the crumbs well with pepper
• Season the crumbs well with butter

Method

1. 1

   Prepare the crumbs by drying bread in a cool oven.

2. 2

   Roll it fine and mix with salt, pepper, and butter.

3. 3

   Rinse and drain oysters.

4. 4

   In a shallow dish, layer crumbs and oysters, repeating until filled.

5. 5

   Top with a thick layer of crumbs.

6. 6

   Bake in a hot oven for 45 minutes until brown.

Nutrition per serving

As published

This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 72. The excerpt below is the record exactly as published.

scalloped oysters, prepare the crumbs by drying bread very thoroughly in a cool oven. Broken pieces and crusts will answer as well as whole slices, if the bread is of good quality and the crusts not brown. Several hours will be re- quired to dry the bread sufficient!}^ ; and it will not be injured if lightly browned in the process. When dried, roll it very fine, rejecting whatever will not crush into fine crumbs. Season the crumbs w^ell with salt, pepper, and butter, rubbing all between the hands until thoroughly mixed. Rinse and drain the oysters the same as for frying. The dish in which scalloped oysters are cooked should be shallow, — holding not more than three or four layers of oysters and crumbs. Scatter a thin layer of crumbs

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