Scalloped Oysters

Ingredients

• 1 pint oysters
• 4 tablespoons butter
• 1½ cups cracker crumbs
• ½ cup cream or milk
• ¼ cup oyster liquor
• Salt and pepper to season

Method

1. 1

   Melt butter and stir onto the crumbs.

2. 2

   Put a very thin layer in bottom of a well-buttered pan.

3. 3

   Add a layer of oysters, sprinkle with salt and pepper, add about one tablespoon oyster liquor and half the cream.

4. 4

   Repeat layers, finishing with buttered crumbs.

5. 5

   Bake for twenty-five or thirty minutes in a hot oven.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 36. The excerpt below is the record exactly as published.

Scalloped Oysters. 1 pint oysters. 4 tablespoons butter. IY2 cups cracker crumbs. li cup cream or milk. ■14 cup oyster liquor. Salt and pepper to season. Melt butter and stir onto the crumbs. Put a very thin layer in bottom of pan that has been well but- tered. Put in layer of oyster, sprinkle with salt and pepper, add about one tablespoon oyster liquor and half the cream. Sprinkle with the crumbs, and repeat with the oyster, and have the last layer the buttered crumbs. Bake for twenty-five or thirty minutes in hot oven. Never have more than two layers of oysters in your pan if you wish them to cook uniformly. Scal- loped oysters are not looked upon with favor by the scientists and doctors, as they do not consider them easy to digest. OYSTERS AND SHELL-PISII. 79 Oyster Sauted. Clean one pint of oysters. Drain well, sprinkle with salt and pepper. Dip into cracker crumbs. Put into hot frying-pan two tablespoons butter or same amount of good olive oil. Brown on one side, turn and brown on the other. Oysters in Bacon Blanket. Use one pint of large oysters that have been cleaned in the usual way. Wrap a very thin slice of bacon round each oyster, and fasten with small wooden skewer. Place on broiler or in hot pan in the oven, and cook until the bacon is brown and crisp. Turn during the cooking. Fried Oysters. Clean and dry large, select oysters. Eoll in cracker crumbs, then in egg to which two tablespoons of water have been added. The egg should be slightly beaten. Use care to cover oysters entirely with the egg, then put it back into the cracker crumbs, and when thoroughly covered place on paper or platter until ready to fry. The seasoning can be sprinkled on the oysters or put into the crumbs and thoroughly stirred through. The latter way is preferable. Fry in deep fat, heated to the blue smoke, and drain on brown paper, and serve on folded napkin. Garnish with pars- ley and lemon cut into slices the long way. Oysters Fried in Batter. 1 cup flour. 2 eggs, well beaten. % cup milk. 1 teaspoon salt. A little white pepper. Clean oysters, dip into the batter, fry in deep fat, drain and serve. 80 ' SCIENTIFIC COOKING. Oysters and Celery. 2 cups celery cut in 1 pint oysters. I'^-inch lengths. Va cup butter. 3 cups boiling water. 2 tablespoons flour. Salt and pepper to taste. Cook the celery in the water until tender, and drain. Have the oysters cleaned and strain the liquor. Add the oysters and heat quickly to the boiling-point, and skim out the oysters. Make a. sauce by heating the butter until it is frothy, then add the flour and salt and pepper. Stir until it is frothy, then add half cup oyster liquor

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