pescatariannut-freesoy-free
Scalloped Oysters
From The new practical housekeeping, 1890
Serves 2
A souffle dish is recommended for cooking and serving.
Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 503. The excerpt below is the record exactly as published.
Butter and bread a baking dish, using only the sweetest of bread-crumbs and butter. On this place a layer of extra fine oysters, season with salt and pepper, and put in another] layer of crumbs and another of oysters, and repeat this until the, dish is full, having the last layer bread-crumbs, butter'"'*"'^""'""^^' and seasoning ; add oyster liquor with a small dash cayenne pepper over the top. Be sure to use plenty ,^^^___^ of butter, place in a hot oven for thirty minutes, bak- inner DHh. ing a rich brown and serve hot. The souffle dish is especially niceiu which to cook and serve Scalloped Oysters or anything which is best served in dish in which it is cooked. One can have two inner dishes and so keep one hot in oven ready to place in the ornamental recep- tacle when first one is empty, as Scalloped Oysters to be in their prime fau%i hs hot Instead of this dish one can use two ordinary quart bak-l ing dishes, placing on the Knitted Cover when serving. Cream or milk may be added instead of water, to liquor poured ^ over the top, and some add with each layer a tSlli' little of the liquid, as in this way it is all ^ thoroughly moistened; a little powdered ornuMBtaiBeecptaeie, macc or gratcd uutmcg may be addea if liked. and it is made richer by also pouring over the top a cup milk in which a well-beaten egg has been mixed
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