Scalloped Oysters

Ingredients

• 1 doz. large oysters or a tin
• ½ gill oyster liquor
• ½ gill cream
• 1 teaspoonful anchovy sauce
• 1 dessertspoonful chopped parsley
• Pepper
• Few grains cayenne
• 2 tablespoonfuls breadcrumbs
• 1 oz. flour
• 1 yolk of egg
• 1 teaspoonful lemon juice
• and salt

Method

1. 1

   Cut the oysters in four.

2. 2

   Put the butter and flour into a saucepan, rub together over the fire, add the oyster liquor, stir till it boils.

3. 3

   Take the pan off the fire, add all the ingredients except the breadcrumbs.

4. 4

   Re-heat but do not allow the mixture to boil.

5. 5

   Butter a small pudding dish and put mixture in.

6. 6

   Cover thickly with crumbs, put little bits of butter on the top.

7. 7

   Brown in a quick oven and serve hot.

Nutrition per serving

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 24. The excerpt below is the record exactly as published.

SCALLOPED OYSTERS. i doz. large oysters or a tin. \ gill oyster liquor. \ gill cream. J teaspoonful anchovy sauce, i dessertspoonful chopped parsley. Pepper Few grains cayenne. 2 tablespoonfuls breadcrumbs, i oz. flour, i yolk of egg. | teaspoonful lemon juice. and salt

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