Scalloped Oysters

Ingredients

• Two tableepoonfals of white stock
• two tablesponfuls of cream
• pepper and wit to taste
• bread-crumbs
• oiled butter
• Put one ounce of butter into a stewpan
• dredge in sufficient floor to dry it up

Method

1. 1

   Soald the oysters in their own liquor, take them out, beard them, and strain the liquor free from grit.

2. 2

   Melt the butter in a stewpan, dredge in flour, add stock, cream, and strained liquor, and give one boil.

3. 3

   Add oysters and seasoning, heat through but do not boil.

4. 4

   Place in buttered scallop-shells, cover with bread-crumbs, add oiled butter, brown in the oven, and serve hot.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 22. The excerpt below is the record exactly as published.

SCALLOPED OYSTERS. Two tableepoonfals of white stock, two tablesponfuls of cream; pepper and wit to taste; bread-crumbs, oiled but- ter. Soald the oysters in their own liquor, take them out, beard them, and strain the liquor free from grit. Put one ounce of butter into a stewpan; when melted, dredge in sufficient floor to dry it up

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