Scalloped Oysters

Ingredients

• for one hundred oysters
• a teaonp of rioh cream
• half the quantity of their own liquor
• a piece of butter the sise of an egg
• a teaspoonful of corn starch
• a teaspoonful of chopped parsley
• pepper to your taste
• salt to your taste
• two beaten eggs

Method

1. 1

   Mix oysters with cream, liquor, butter, corn starch, parsley, pepper, salt, and eggs.

2. 2

   Butter a scallop-shell or deep dish, sprinkle with bread crumbs, pour in the mixture, cover with more crumbs, season, scatter butter, and bake for half an hour.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 45. The excerpt below is the record exactly as published.

Scalloped Oysters, No. S Drain the oysters, and put them in a stew- pan with a teaonp of rioh cream, and half the quantity of their own liquor, a piece of butter the sise of an egg, with a teaspoonful of corn starch mixed in it, a teaspoonful of chopped parsley, pepper and salt to your taste, and two beaten eggs ; mix all together, and set over the fire, simmer for one minute \ butter a scallop-shell ox deep dish, sprinkle plentiftdly with bread crumbs, pour in the oysters, cover the top thickly with bread crumbs, season with pepper and salt, scatter pieces of butter over the top, and bake half an hour. This is for one hundred oysters. * Oyster Patties. Boll out puff paste a quarter of an inch thick, cut it into squares, cover eight or ten patty-pans, put on each a piece of bread as large round as a walnut, and an inch in thickness ; roll out another layer of paste of the same thickness, cut it as above, wet the edge of the bottom crust, lay on the top, trim them round the edge, notch them with the back of the knife half an inch apart, and bake them in a hot oven fifteen minutes. When they are done, cut a round piece out of the top crust, leaving the edge entire ; take out the bread and fill the insides with oysters prepared as follows : Drain all the juice from them, chop a doien of them quite fine, and put them with the whole oysters into a stew-pan, and for fifty oysters, add two-thirds of a pint of rich milk, a little white pepper and salt, a blade of mace, and two ounces of butter^ with a half teaspoon of corn starch mixed into a paste in it ; stir all together, and add the yolks of two and the white of one egg beaten a little. When thoroughly mixed, set over the fire and simmer two or three minutes, until the beard of the oysters separates ; then take them off and fill the patties and serve. If your patty-pans are small, cut the oysters each in two or three pieces before you add them to the ehopped oysters; stir them all the time they are over the fire. 94 COOKERY FROM EXPERIENCE. * Oyster Fie, Ho. L Make a crust of half puff paste, line a deep dish with it, seenr ing it firmly on the rim of the dish ; prick it with a fork, be- ing careful not to let the fork go quite through the crust ; bake it in a quick oTcn ; for the cover, roll into the remainder of the orust two ounces more butter, roll it twice, cut it out the shape of your dish, lay it in a pan, ornament it with leaves of the paste, and bake it a light brown. Strain off all the juice from seventy-five oysters, put them in a stew-pan with a pint of milk, a dozen whole allspice, the same of whole black pepper, and a blade of mace ; add a little salt, stir in a quarter of a pound of butter, mis in cold milk two even teaspoons of com starch, and stir it in the oysters } take out a cup Ml of the juice after it is all well mixed, and stir it slowly into three beaten eggs ; then add them to the oysters, give a boil up, pour them into the orust, put on the cover, and serve. * Oyster Pie, No. 2. For seventy-five large oysters, boil four eggs twenty minutes, lay them in cold water for ten minutes, break off the shells, and chop them finely; put the oysters with their juice over the fire in a porcelain-lined kettle, add to them pepper and salt, a very little grated nutmeg, a piece of onion half as large as a shellbark chopped very fine, a tablespoonful of chopped parsley, two table- spoonsful of rolled cracker or cracker dust, the hard-boiled eggs, and a quarter of a pound of butter with a tablespoonful of flour, or two teaspoonsful of corn starch mixed into a paste with it ; stir all together over the fire until the butter is melted through the oysters, then set them off, and let them cool whilst you pre- pare the crust, which should be half puff paste ; line a deep dish with the paste, pour in the oysters ; roll the paste for the cover with a little more butter, a piece the siie of an egg, give it two rolls, using as little flour as possible, cover your pie (having first out several little incisions in the cover), and bake in a quick oven a little more than half an hour. When brown on the top, oovei with thick paper to prevent the crust from burning. SHELL FISH. 06 * BoMted Oyi tars. Wash ihem very clean, and lay them in their shelb on the top of the stove or range with a hot fire under them. When the shells open, they are done; take them out with a sharp knife, and toss them in a chafing-dish, with pepper, salt and plenty of butter ; cover closely and give a boil up on the table ; or if you do not use a chafing-dish, open them in a tin dish with butter, pepper and salt in it, and give a heat up on the top of the range, put them in a covered dish and serve. * Pickled Oysters. J>rain the oysters in a cullender, put the juice over the fire in a porcelain-lined kettle, and for one hundred oysters, add four blades of mace, a dozen whole cloves, a teaspoon^l of whole allspice, salt and white pepper to your taste

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