Scalloped Oysters and Clams

Ingredients

• bread crumbs
• a little salt
• a little pepper
• small lumps of butter

Method

1. 1

   Roll the oysters or clams in bread crumbs mixed with salt and pepper, put them in small dishes or scallop shells, with several small lumps of butter on top of each, and bake in a quick oven.

Nutrition per serving

As published

This recipe was extracted from On habits and manners (1888) by M. F. Armstrong, page 78. The excerpt below is the record exactly as published.

bread crumbs with which you have mixed a little salt and pepper, put them in the dishes or shells, with several small lumps of butter on top of each, and bake in a quick oven. LOBSTERS AND CRABS. Boil till thoroughly done ; take the meat from the shells and eat cold, stewed, pickled or scalloped. Stewed. Mix with butter, pepper, salt and a little hot water, and boil for one minute. Pickled. Put in a bowl, season highly with pepper, salt and mace, and cover with vinegar. Scalloped. The same as oysters and clams. SALT FISH. All the different kinds of salt fish may be either broiled or boiled while some kinds, as codfish, haddock, etc., may be made into a variety of palatable dishes. ON HABITS AND MANNERS. I 73 CODFISH. i. Shred fine and stew in a little milk, butter and pepper. Jus before putting on the table, add one or more hard-boiled eggs, cut into small pieces. 2. Chop up very fine with an equal quantity of potato, add a little milk, butter and pepper ; serve hot. 3. Roll the above, when cold, into small cakes, and fry in lard. HADDOCK. 1. Stew with milk, etc., the same as codfish. 2. Boil a cupful of rice ; when thoroughly done, add twice the quantity of finely-shredded haddock, and two hard-boiled eggs, chopped very fine ; a little pepper

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