Scalloped Oysters

Ingredients

• 2 c. oysters
• 1 c. oyster liquor
• 1 c. cracker crumbs
• 6 tbs. melted butter
• i ts. salt
• i ts. pepper

Method

1. 1

   Clean the oysters and sprinkle them with salt and pepper.

2. 2

   Pour the melted butter over the crumbs and stir them with a fork until the crumbs are well coated.

3. 3

   Butter a baking dish, put in a thin layer of crumbs, then one half of the oysters, another thin layer of crumbs, then the remainder of the oysters with the oyster liquor; put the remaining crumbs on the top.

4. 4

   Bake the mixture thirty minutes, or until juice bubbles up around the sides of the dish and the crumbs are brown.

Nutrition per serving

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 41. The excerpt below is the record exactly as published.

1 c. cracker crumbs, or dried bread crumbs 2 tbs. butter 1 tbs. chopped pickle 1 ts. chopped parsley 1 ts. chopped onion i ts. salt J ts. pepper About i c. hot milk or water, or enough to moisten RECIPE 144. 1 c. cracker crumbs 4 tbs. melted butter ) ts. salt J ts. pepper 1 ts. each capers, pickles, onions, chopped fine RECIPE 145. 1 c. cracker crumbs 4 tbs. melted butter 1 ts. lemon juice 1 ts. chopped parsley } ts. salt J ts. i)epper 1 c. oysters RECIPE 146. 4 tbs. butter 2 tbs. floiur 1 c. boiling water i ts. salt J ts. pepper STUFFING FOR FISH. I Melt the butter, add the other ingredients, and stir them with a fork until all are thor- oughly mixed. STUFFING FOR FISH. H Mix ingredients in the order given, makes a dry, crumbly stuf&ng. This OYSTER STUFFING Clean the oysters and remove the tough muscles. Add the seasoning and melted butter to the cracker crumbs, mix them well with a fork, and add the oysters and enough of the oyster liquor to moisten the crumbs. DRAWN BUTTER Melt 2 tbs. of butter, add the flour and seasoning, and press out any lumps. Add the boiling water gradually and stir the mixture constantly to make it smooth. Boil it five minutes, and add the remaining butter. in small pieces. Serve it with boiled or baked fish. _ Digitized by Google 106 SECOND YEAR RECIPE Z47. RECIPE 148. i c. mayonnaise dressing 1 ts. parsley (washed and chopped) 1 ts. chopped pickle 1 ts. chopped olives RECIPE 149. 1 tbs. lemon juice 1 ts. vinegar 1 tbs. Worcester- shire sauce i ts. salt 4 tbs. butter EGG SAUCE To dravm butter add two hard-oooked eggs, chopped or cut into quarter-inch slices. Serve it with boiled fish. TARTAR SAUCE. I Mix the parsley, pickle, and olives, and add them to the mayonnaise dressing. TARTAR SAUCE. H Heat the lemon juice, vinegar, Worcester- shire sauce, and salt in a small enamel pan over hot water. Brown the butter in a saucepan and strain it into the first mixture. White sauces (Nos. 24, 25) may be used with fish. WARMING OVER FISH RECIPE 150. CREAMED FISH Remove the bones and skin from any white cooked fish. Heat the fish in me- dium white sauce (No. 25), using twice as much fish as sauce. RECIPE 151. CREAMED CODFISH Flake salt codfish into small pieces and remove the bones. Soak it in cold water for several hours. Drain it, put it into a saucepan, add cold water enough to cover it, and simmer it until it is tender. Pour off the water, add medium white sauce (No. 25), using twice as much sauce as fish. Heat it to the boiling point and add soning. Digitized by Google FISH 107 RECIPE 152. REQJPE 153. RECIPE 154. RECIPE 155. 1} c. cold flaked sal-. mon or halibut } c. (about) Thick white sauce (No. 26) Salt and pepper to RECIPE 156. 1 c. salt codflsh 2 c. potatoes 1 egg 2 ts. butter i ts. white pepper Salt if needed SCALLOPED FISH. I Put creamed flsh into a buttered baking dish and cover it with buttered cracker or bread crumbs. Cook it in the oven until the mixture is heated through and the crumbs are brown. SCALLOPED FISH. II Remove all skin and bones from the fish. Use equal parts of cooked fish, tomato sauce (No. 12), or mediimi white sauce (No. 25), and one half as much bread crumbs. Put the layers alternately into a buttered baking dish, with buttered crumbs on top. Bake the mixture until it is heated through and the crumbs are brown. FISH HASH Use equal parts of cold cooked fish and mashed potato, mix them well, and add seasoning to taste. Fry salt pork, remove the scraps, and cook the hash in a frjdng pan, according to No. 125. Fold it over and serve it on a hot platter. FISH CROQUETTES Mix the fish and white sauce and add seasoning. Spread the mixture on a plate to cool. When it is cool, shape it, roll it in crumbs, etc., according to No. 131. Fry the croquettes in deep fat and drain them. Serve them on a hot dish surrounded with white sauce, garnished with chopped parsley. FISH BALLS Shred the fish into half-inch pieces and wash it in cold water. Wash and pare the potatoes, and cut them into quarters. Cook the fish and potatoes together for about twenty-five minutes until the pota- toes are tender. Drain and dry the mixture Digitized by Googk, 108 SECOND YEAR thoroughly,, mash it well, and add the butter, seasoning, and beaten egg. Beat it until it is light, form balls on a tablespoon, and drop them into smoking hot fat as directed on page 114. Fry xmtil brown, then drain. Shellfish. — The principal shellfish used for food in this country are oysters, 4clams, lobsters, scallops, shrimps, crabs, and mussels. Oysters. — While oysters are not high in food value, they possess a delicate and peculiar flavor which make them prized raw. By many people oysters are easily digested except when fried. The soft part of the oyster is made up largely of the stomach and liver and may be cooked in a variety of ways, such as broiling, roasting, stewing, frying, etc. They are in season from September to May, but should be avoided in hot weather, because they are not so good then and are likely to be flabby and of poor flavor. Bliie Points are small oysters which take their name from Blue Point, Long Island, where they were originally found. Clams are similar to oysters in composition, and the same general rules are followed in cooking. There are two varieties, the soft-shell and the hard-shell clams. Soft-shell clams are used largely in New England. The small hard-shell clams, known as Little Neck clams, are often served raw. Cleaning Oysters or Clams. — Place a strainer over a bowl. Pour one half cup of water over one pint of oysters or clanas ; then take them out separately and remove any bits of shell. Put them into a strainer to drain. The liquor may be strained and used. Digitized by Google FISH 109 RECIPE ZS7. 1 pt. oysters J c. oyster liquor 1 c. cracker crumbs 6 tbs. melted butter i ts. salt i ts. pepper RECIPE 158. 2 c. milk 1 c. oyster liquor 2 c. oysters 1 tbs. butter J ts. white pepper Salt to taste RECIPE 159. RECIPE z6o. RECIPE 161. 2 c. oysters 2 c. milk SCALLOPED OYSTERS Clean the oysters and sprinkle them with salt and pepper. Pour the melted butter over the crumbs and stir them with a fork until the crumbs are well coated. Butter a baking dish, put in a thin layer of crumbs, then one half of the oysters, another thin layer of crumbs, then the remainder of the oysters with the oyster liquor; put the remaining crumbs on the top. Bake the mixture thirty minutes, or until juice bubbles up around the sides of the dish and the crumbs are brown. OYSTER STEW Clean the oysters and scald the milk. Heat and strain the oyster liquor. Add the oysters and cook them until the edges curl. Add the hot milk, butter, and sea- soning and serve the stew at once. The stew may be thickened according to No. 24. PAN-BROILED OYSTERS Toast thin slices of stale bread and keep them hot. Clean oysters and wipe them dry. Put them into a saucepan without water, shaking the saucepan until the oys- ters are plump and the edges begin to curl. Season them with butter, salt, and pepper, and serve them at once on the toast. FRIED OYSTERS Clean large oysters, dry them thoroughly, and season them with salt and pepper. Prepare them according to directions for crumbing and egging food for fr3dng (p. 115), and fry them in very hot deep fat. CREAMED OYSTERS Make medium white sauce (No. 25). Wash 2 c. oysters

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