Scalloped Oysters

Ingredients

• Butter a pudding dish
• roll crackers very fine
• a layer of oysters
• salt to taste
• pepper to taste
• small bits of butter
• sweet milk enough to soak the crackers

Method

1. 1

   Layer crackers and oysters in a buttered pudding dish, seasoning with salt and pepper, and adding bits of butter.

2. 2

   Fill nearly full with milk to soak the crackers; bake for nearly an hour.

3. 3

   If too dry, add more milk and butter.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 5. The excerpt below is the record exactly as published.

pepper to taste. Let the cream, with the onion and mace, come to a boil. Mix flour with a little cold milk or cream, and SHELL FISH, 25 stir into the boiling cream. Let the oysters come to a boil in their own liquor, and skim carefully. Drain off all the liquor, and turn the oysters into the cream. Skim out the mace and onions, and serve. LOBSTER RAGOUT. Remove all the meat of a boiled lobster from the shell and cut in small pieces. Pound the spawn to a smooth paste, with two ounces of butter, salt, pepper, and a little mace. Put one gill of water into a saucepan; thicken it with two well beaten eggs; add the spawn, and stir it over the fire briskly for ten minutes, Add the pieces of lobster ; boil up at once and serve very hot. LOBSTER CROQUETTES. Ch meat of a well boiled lobster fine; add pow- ~ dered mace, pepper and salt ; mix with this one-fourth as much bread crumbs as you have meat, with two table- spoons melted butter ; form into pointed balls. Roll these in beaten egg, then in cracker-crumbs, and fry in butter or lard. SOFT CRABS. Scald the crabs, take off the claws and spongy part, and sand; wipe them dry, broil or fry them; add a little but- ter, pepper and salt, when you serve. BOILED LOBSTER, Lobsters are usually sold ready-boiled. When served, crack the claws and cut open the body, iay neatly on a B , 26 DORA'S COOK BOOK. napkin-covered dish, and garnish with a few sprigs of parsley, to be eaten cold. CLAM STEW. Lay the clams on a gridiron over hot coals, taking them out of the shells as soon as open, saving the juice; add a little hot water, pepper, a very little salt and butter rolled in flour sufficient for seasoning; cook five minutes and pour over toast. CLAMS. They may be roasted, fried and stewed the same as oysters. STEWED OYSTERS. Take a pint of fine oysters, put them with their own liquor and a gill of milk into a stew-pan, set it over the fire, take off any scum which may rise; when they are plump and white turn them into a deep dish; add butter and salt and pepper to taste. Serve crackers and dressed celery with them. OYSTER PATTIES. Make some rich puff paste and bake it in very small patty pans; when cool, turn them out upon a large dish ; stew some large, fresh oysters, season with butter, pepper and salt; then add the yolk of one egg, boiled hard and grated, add as much of the oyster liquor as will cover ‘them. When they have stewed a little while, take them out of the pan and let them cool. When cool, lay three oysters in each shell of puff paste. SHELL FISH. 27 OYSTER PIE. Line a pudding-dish with puff paste, if not too rich. Cover with a plate the same size as the pudding-dish, and on this dish place the upper crust. Put- them into the oven to bake, and while they are there, make ready the filling, which is prepared as for stewed oysters, with a little more,cracker crumbs stewed in it. Fill] the crust with oysters, Slip the baked upper crust on the top of the pie, and return it to the oven for five minutes. Serve at once. SCALLOPED OYSTERS. Butter a pudding dish, roll crackers very fine; put a layer of crackers, then a layer of oysters, season with salt and pe pen, put small bits of butter over the oyster, fill the a sweet milk enough to soak the crackers

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